• About
  • Work with Me
    • Hire Rocky Mountain Woman
    • Portfolio
  • Recipes
    • How To
    • Appetizers
    • Breakfast
    • Cocktails
    • Condiments
    • Desserts
    • Main Dishes
    • Wild Game
    • Salads
    • Sandwiches
    • Side Dishes
    • Soups
  • Cocktails
  • Loves
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

The Rocky Mountain Woman

Recipes from a Mountaintop

  • How To
  • Appetizers
  • Main Dishes
  • Wild Game
  • Cocktails
  • Desserts
  • Salads
  • Soups
  • Side Dishes
  • Condiments
  • Breakfast
  • Sandwiches
You are here: Home / Recipes / How To / HOW TO MAKE CLASSIC CAESAR SALAD

How To Salads

HOW TO MAKE CLASSIC CAESAR SALAD

This recipe is adapted from Williams Sonoma. I don’t think I’ve ever made something from one of their books that hasn’t turned out perfectly!

Anyway, I’m trying to hold on to summer as long as I can by making salads, and this is one of my all time favorites:

Ingredient list:

2 cups cubed sourdough bread
3 T plus 1/2 cup of EVOO
3 cloves of garlic (wow!)
6 anchovie filets
1 T Worcestershire Sauce
2 t red wine vinegar
2 heads of hearts of romaine lettuce
1 egg
parmeson shavings

First, cube the bread, then put the cubes on a baking sheet, sprinkle them with 3 T of olive oil and 1/2 t each of Kosher salt and fresh ground pepper.

Put them in a preheated 350 degree oven for about 15 minutes, or until golden brown

 

After they cool, rub one side of them with an unpeeled clove of garlic

Then peel the garlic cloves and smash in the bottom of a large salad bowl with 1/2 t Kosher salt

Smash 4 anchovie filets into the salt/garlic mixture.. Isn’t this fun?


Whisk in the Worcestershire sauce, vinegar and 1/2 t pepper. Then drizzle in 1/2 cup of extra virgin olive oil while whisking constantly

Chop the lettuce into large pieces and dump it on top of the dressing

Toss the lettuce with the dressing, break the egg into the bowl and toss again (if you aren’t absolutely sure that your eggs are salmonella free, skip this part!)


Shave the parmesan in long strips from a chunk of parmesan

Right before serving, add the croutons and parmesan and toss lightly.


Garnish with the remaining anchovie filets

Easy peasy..So, I think if we all just keep making salads, maybe winter will stay away for a while! Whatya think?
[print_link]

Related


1 Comment

Get our Recipes via Email

Enter your email address to subscribe to this site and receive notifications of new posts by email.

Get our Recipes via Email

Previous Post: « Artichoke Pasta
Next Post: HOW TO MAKE BUTTERNUT SQUASH SOUP »

Reader Interactions

Comments

  1. Barbara Bakes says

    September 28, 2010 at 10:58 am

    I eat Caesar salad often at restaurants, but never think to make it at home. It looks like the perfect recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet The Rocky Mountain Woman

I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

Random image

Get our Recipes via Email

Latest Recipes

Spatchcock Chicken with Bread Salad

Leave a Comment

This chicken is based loosely on Zuni Kitchen's famous roast chicken. It's ... continue reading...

Elk Stroganoff

Elk Stroganoff

Leave a Comment

Creamy, rich elk stroganoff is a show shopper of a dish. It may look ... continue reading...

Elk Stew With Root Vegetables

Leave a Comment

Elk Stew with root vegetables in the Instant Pot is a hearty, meaty meal ... continue reading...

Elk Swedish Meatballs

Leave a Comment

These Elk Swedish Meatballs were the best thing I've made in a long time. ... continue reading...

The Best Creamy Tomato Bisque Soup

Leave a Comment

My all time favorite tomato soup based on an Ina Garten recipe. It's like a ... continue reading...

RMW Wine Reviews

Wine

Cecchi Chianti classico

Leave a Comment

If you are looking for a nice, inexpensive red wine to drink with all of ... continue reading...

Old Town Cellars Rose’

2 Comments

  I bought this rose' on the recommendation of a nice lady in ... continue reading...

Ste. Michelle Pinot Gris

1 Comment

Their wines are inexpensive, but really good, especially the whites  I ... continue reading...

RMW Shares her Food Travels

Food Travel

Salmon with Cherries

5 Comments

The very first cherries are starting to appear in the markets so I decided ... continue reading...

Clamming in Oregon

2 Comments

I fell in love with the Oregon Coast at first sight.  My boyfriend had been ... continue reading...

Oregon, Again…

2 Comments

\ I'm here again.  I can't stop coming here.  You understand, don't ... continue reading...

My Instagram

    Search RMW’s Monthly Archives

    Search RMW Categories

    Search RMW Tags

    appetizers apples beef boar bread breads cake Cast Iron Cooking chicken cocktails cookies desserts desserts cookies entertaining fish food obsessions game German food gluten free Grandma O's recipes holidays instapot jams & jellies lamb main dish main dishes meat Mexican pasta pie pizza pork potatoes pressure cooker rice salad sandwiches sauces seafood She Shoots soup vegetables vegetarian venison wild boar

    Get our Recipes via Email

    Enter your email address to subscribe to this site and receive notifications of new posts by email.

    Footer

    More from My Loves

    Liberty Fresh Market – Salt Lake city

    Orphan Train

    The Kitchn Cookbook

    How to be the Best Cook in the Neighborhood

    I LOVE RODEO!!!

    More from The Rocky Mountain Woman 'Loves'

    Copyright © 2025 · Divine theme by Restored 316

    Copyright © 2025 · Divine Theme on Genesis Framework · WordPress · Log in

     

    Loading Comments...