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.
If you are already a BetterBaking.com yearly subscriber, click here to sign in.
Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe.
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