Caesar salad from Joy of Cooking (75th Anniversary Edition 2006) (page 159) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • Parmesan cheese
  • garlic
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    See recipe for a main course variation. Use thee book’s “Croutons” on page 974.

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

    See recipe for a main course variation. Use thee book’s “Croutons” on page 974.

  • sturlington on May 02, 2013

    P159. Time to make: 10 minutes. Making the croutons is an additional 10 minutes. This salad was delicious, zingy in a way that the restaurant versions aren't any longer. The recipe does not make a lot of dressing; I cut it in half and it was barely enough for 2 side salad portions. I like that it calls for either an egg or mayonnaise, so it can either be more authentic or easier to cut down. I also used anchovy paste instead of canned anchovies. This salad calls out for some protein, as indicated in the headnote; I didn't have any meat, so ended up scattering a chopped hard-boiled egg on top. Really good. Leftovers don't keep.

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