There used to be a restaurant in Cincinnati that served tableside-made Caesar salad. The restaurant closed many years ago, and I can’t remember the name of it. I do, however, remember how much I loved that salad.
This recreation is spot on, though it doesn’t use raw egg like the original. I don’t mind raw eggs; however, no one in the family will eat the salad if I prepare it that way. Instead, I use an ultra-soft-boiled egg — like less than a minute boiled egg. This still gives the same delicious flavor without sacrificing the quality of the salad.
My sister-in-law once said to me she doesn’t eat anchovies. My comment back to her was, “yes you do, and you like them!” I know that because she loves this Ceasar salad, and I make it with anchovies every time. They add a savory flavor to the salad that’s a must. If there’s a picky eater at the table, I’ll often use anchovy paste instead of filets. No one is the wiser, and everyone chows down on their salad. So, for those naysayers, I say give anchovies a try before you diss them. You’ll likely be surprised.
The best tip I have for making this salad is to use a super large mixing bowl to ensure there’s enough room to toss the lettuce. I also caution on using salad tongs because they tend to bruise the lettuce from all the squeezing and pinching that happens when tossing the salad with them. Instead, I prefer and recommend traditional salad spoon and fork set. These are easy to use for tossing the salad without damaging the lettuce, and they can go straight from salad prep to the table for serving.
Love it!
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Worry-Free Cooking |
- I use my 8-quart Mixing Bowl every time I make this salad. It’s the perfect size and shape for mixing all the ingredients.
- I’m not a fan of salad tongs, because they tend to bruise the lettuce from all the squeezing and pinching that happens when tossing the salad with them. Instead, I prefer and recommend a set like this traditional Wood Salad Spoon and Fork Set. Easy to use for tossing the salad without damaging the lettuce and goes straight prep to the table for serving. Love it!
- Fresh Parmesan shavings as a garnish will add a little extra flavor to this salad. Get the perfect shavings using a fresh block of Parmesan and a Professional Grade Box Grater.
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Menu Planning |
- If you have leftover French bread, consider making your own croutons for this salad. Cut into ¼" pieces, then toss with olive oil, minced garlic, and Parmesan cheese. Spread evenly on a baking sheet and bake at 350-degrees for 10 minutes.
- Enjoy this salad on its own for a delicious meal. Add grilled chicken, shrimp, steak, or salmon to the top to make it a full meal.
- This salad pairs nicely with virtually any kind of meal. The flavors are especially good with Italian meals and seafood.
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Helping Hand |
- If you’re serving guests that aren’t fans of anchovies, omit them from the salad. Instead, put anchovy filets on the table and let diners add to their own liking.
- For an added twist, skip the Parmesan cheese garnish and use feta cheese instead. And go even crazier with a few extra anchovy fillets as a garnish. Lip smackin’ good!
- Prefer fresh grated Parmesan over the Kraft version. Go for it. Fresh is always best even though it may take a little extra prep time.
- Romaine lettuce works best because it’s more durable with the ideal crevasses to capture and hold the dressing. You can easily use iceberg, spinach, bib, Boston lettuce instead of romaine. I recommend you avoid the bitter varieties of lettuce like Kale and arugula.
- A raw egg is what gives this salad its original, rich creamy texture. Feel free to use raw instead of soft boiled. To make it as safe as possible, I recommend you use pasteurized eggs.
- If you want to avoid the eggs altogether, substitute them for 1/3 cup mayonnaise or 2 tablespoons sour cream instead. Or, of course, you can omit them altogether.
- You can easily substitute vegetable oil with a healthier choice. I recommend avocado oil as a first choice with extra-virgin olive oil as a close second.
- This is a simple and delicious salad with lots of options for substitutions or omissions. Try them all and find your favorite.
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Grocery & Gourmet |
- No matter how you spell it, there really isn’t a substitute for the original Lea & Perrins Worcestershire Sauce.
- I prefer to use Anchovy Filets in Oil for the texture and added pop of flavors. Anchovy Paste works just as well as the fillets. Paste has a bit of stronger taste, so start with ½ tablespoon. You can always add more to your liking after you toss in the other ingredients.
