classiccaesarsaladMy Mom always makes Caesar Salad with anchovies, and it’s always delicious.  I’m not really sure why I haven’t made this often in the past, but it’s my favourite go-to salad in any restaurant situation, so I thought Christmas an appropriate time to make my own.  With the coddled eggs, the dressing is creamy and quite reminscent of Caesar salads I’ve eaten in the best restaurants.




For the Croutons:

  • 4 -6 slices day old ciabatta bread cut into 3/4 inch cubes
  • 3 Tbsp extra virgin olive oil
  • 1 tsp minced garlic
  • 1 Tbsp flat leaf parsley, minced
  • salt and pepper to taste 

For the salad:

  • 3 cloves of garlic
  • 2 coddled eggs (drop eggs in boiling water for 60-90 seconds, cool immediately)
  • 2 Tbsp freshly squeezed lemon juice
  • 6 anchovies
  • 1 Tbsp dijon mustard
  • Sea salt and freshly ground pepper, to taste
  • 3 Tbsp extra virgin olive oil
  • 2 heads romaine lettuce, torn into 2″ pieces, washed and dried thoroughly
  • Grated parmesan cheese, to taste


Preheat your oevn to 400 degrees.  In a medium bowl, toss the bread cubes with all of the rest of the crouton ingredients.  Line a baking sheet with some parchment paper, and toast until the croutons are golden brown, 10 to 15 minutes.

In a large bowl, mash the garlic cloves with a wooden spoon into a fine paste.  I used some of the salt to help create the appropriate texture.   Stir in the coddled eggs and Dijon mustard.  Add the anchovies and grind a bit.  Add the lemon juice, and season with salt and pepper.  Stir in the olive oil until the dressing is creamy.

Add the romaine to the bowl and toss to coat leaves thoroughly with the dressing and some of the parmesan cheese.  Top the salad with your croutons just before serving to avoid soggy croutons.  Top with more parmesan and serve.