Courtesy of

Ceasar Salad

Contributed by: Chris WebAdmin. of


  • 20 each large romaine leaves
  • 1 each head lettuce
  • 1 cup french bread cut 1/2 in cube
  • 1 each large garlic clove
  • 1 each egg
  • 1/4 teaspoon salt
  • 1/2 each juice of one lemon
  • 1/4 cup olive oil
  • 1/2 teaspoon worcestershire sauce
  • 1/4 cup grated romano cheese
  • 1 each fresh ground pepper to taste


Wash and dry lettuce. Wrap and refridgerate.

Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork.

Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates.

Garnish with croutons.

Serving Size: Makes 2 Servings

Find this page online at: