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No raw eggs nor anchovies in this spectacular Caesar salad. This is the definitive Caesar salad these days: creamy, easy, packed with garlic and fresh lemon, imported Parmesan cheese and some hot sauce for extra zest. This is a repertoire recipe of mine and I first made it for a restaurant I worked in. The regular chef fled in a disagreement one day, before the lunch trade started to arrive. Panic! They called on the pastry chef (me), pleaded for a quick Caesar dressing to soothe the lunch beasts. I decided I quickly had to make something flavorful but also a dressing that while not greasy, stayed together and coated the greens. The croutons: oven-baked chunks of fresh sourdough bread, were a cinch (Baker's always have extra bread around and a hot oven). You will make it at least once a week, get raves, and become a legend. The oven roasted croutons are addictive on their own. If you liked a pronounced anchovy taste (minus the anchovies) use the larger amount of Worcestershire. If you like less, use the lesser amount. I used to make 40 quarts of this dressing 4 times a week at the restaurant. These days, I make more modest amounts; I also rely in already peeled garlic I find at several supermarkets. A mortar and pestle does the mashing garlic part just fine.

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If you want to purchase this one recipe Restaurant Style Caesar Salad With Oven Roasted Sour Dough Garlic Croutons, click here to purchase at $2.49 per recipe.


Hi there, fellow home and pro baker and fan of great recipes….

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www.BetterBaking.com

Est. 1997

 

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