background image

Union Hotel Classic Caesar Salad

  • Yields: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!


  • Worcestershire sauce, to taste


  1. Bring a quart of water to a simmer in a small saucepan. Simmer the egg in the shell for one minute, then remove the egg and chill in a cold water bath.
  2. Separate the lettuce leaves, wash and thoroughly dry them, then refrigerate.
  3. Remove crusts from the bread and cut it into 1/2-inch cubes. You want about 2 cups of bread cubes.
  4. Heat a sauté pan over medium-low heat. Add 1/4 cup olive oil and heat for another minute. Add bread cubes and sauté until crispy and golden. Remove bread and drain on paper towels.
  5. In a glass bowl, mash garlic and anchovies with a fork so that they form a paste.
  6. Crack the coddled egg into the garlic-anchovy mixture and add the lemon juice. Beat until smooth.
  7. Slowly add the remaining olive oil while whisking continuously.
  8. Season to taste with Kosher salt, black pepper and Worcestershire sauce. Add half the grated cheese.
  9. Tear Romaine leaves into bite-sized pieces and transfer to a large bowl. Pour dressing over leaves and toss until coated. Add the croutons and toss again.
  10. Plate and serve immediately, topped with remaining cheese.
  11. Makes 6

You may also like