Zuni Caesar salad from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 154) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peasant bread for levain bread.

  • Bloominanglophile on May 30, 2022

    This is a very nice salad--unfortunately (and embarrassingly), I'm not wild about Caesar salads.

  • anya_sf on June 02, 2019

    This is the best Caesar salad recipe I've ever tried. I often do reduce the garlic, but never skip the egg.

  • clcorbi on February 13, 2017

    Made for our early Valentine's Day dinner--absolutely delicious. We emulsified it in a blender which worked perfectly. I didn't follow Roger's crouton instructions--instead, we simply brushed a piece of sourdough with olive oil, toasted it until crisp, rubbed it with garlic, and then broke it into pieces. Easy and it did the trick. I also mixed the remainder of the grated parmesan directly into the finished dressing. This recipe is a keeper for sure.

  • westminstr on January 19, 2016

    Great salad. Half recipe was plenty for us. I reduced the garlic a bit and added extra anchovies per my family's preference. Remember to dry the lettuce completely so as not to water down the dressing. Next time I might try without egg per the comment below.

  • jodies on December 16, 2015

    Prepared exactly as written and found it to be perfect.

  • BlytheSpirit on October 17, 2014

    I omitted the eggs - but found this delicious nonetheless. The proportion of oil and vinegar was perfect for me. A great recipe, and a definite repeat. To me, this recipe exemplifies the attention to detail that makes so many Zuni recipes 'keepers'.

  • Breadcrumbs on January 29, 2013

    p. 154 I’m happy to declare this to be our new “go-to” recipe. In the past, our favourite Caesar dressings have called for a dash or two of Worcestershire. I must say we didn’t miss it at all in this instance. We thought this salad was sensational. Though the dressing is indeed garlicky, it is also quite balance and the garlic doesn’t slap you in the face like it does in some Caesars. I really enjoyed the author’s head note about all the factors that go into determining the taste experience you have w this salad. We all know fresh is best but I loved the way she described how each individual element influences the experience. So often I’m tempted to prep my ingredients in advance but after reading this I squeezed the lemon juice as I prepared the dressing and I tasted after each addition of my cheese. Love, love, loved this salad and the toasty-tender croutons. This recipe is indeed a keeper! Photos here: http://chowhound.chow.com/topics/355988#7860307

  • aberne on September 06, 2011

    Amazing--super garlicky, and for those fearless of strong breath afterwards, but worth every stinking bite. Don't skip using the raw egg--it's what makes the dressing so beautifully thick and viscous.

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