• (2) small rosemary rolls
  • (3) romaine hearts, washed and chopped
  • (¼) cup parmesan cheese, grated
  • (3) garlic cloves, pressed
  • (1½) tsp anchovy paste
  • (1) tsp worcestershire sauce
  • (1) lemon, juiced
  • (¼) cup extra virgin olive oil
  • (1) egg, coddled — NOTE: if you don’t want to use raw egg, you can use egg substitute
  • s&p


  1. Preheat oven to 375°F
  2. Chop rosemary rolls into 1-inch pieces and lay on a baking sheet
  3. Drizzle a light coating of extra virgin olive oil, salt and pepper over the bread
  4. Mix around with your hands so bread is evenly coated then place in the oven for about 20 minutes
  5. While croutons are cooking in the oven, prepare the dressing
  6. Combine the garlic, anchovy paste, worcestershire sauce, lemon juice, olive oil, coddled egg, salt and pepper in a container (you can also use a blender or a food processor) and combine until dressing has emulsified
  7. Check the croutons, give the pan a shake and finish cooking for 5-10 minutes until croutons are golden brown
  8. Add romaine, parmesan cheese, croutons, and ¾ of the dressing* in a bowl and toss until combined

*Add more dressing as desired

Caesar Salad
Caesar Salad