Garlicky Caesar Salad

Kimball Jones, chef at the Carneros Inn, makes the intense garlicky dressing for this salad with a raw egg yolk. If you prefer, substitute with one cup of prepared mayonnaise instead.


Slideshow: Terrific Green Salads


  • Total Time:
  • Servings: 4

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  • 1 egg yolk
  • 1 tablespoon plus 1 teaspoon white wine vinegar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 large anchovy fillet
  • Dash of Worcestershire sauce
  • Dash of Tabasco sauce
  • 2 large garlic cloves, 1 thinly sliced
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 cups cubed whole-wheat bread (1/2-inch cubes)
  • 3 romaine lettuce hearts, torn into bite-size pieces
  • 2 ounces aged Vella Jack or Parmesan cheese, freshly grated

How to make this recipe

  1. In a blender, combine the egg yolk with the vinegar, lemon juice, mustard, anchovy, Worcestershire sauce, Tabasco and the whole garlic clove. Blend until pureed. With the machine on, slowly add 1/2 cup of the olive oil. The dressing should be the consistency of thin, creamy mayonnaise; if it seems too thick, add 2 teaspoons of water. Season the dressing with salt and pepper and refrigerate.

  2. Preheat the oven to 350°. In a small skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced garlic and cook over moderate heat, stirring, until light golden, about 2 minutes. Remove from the heat and let cool for 10 minutes. Pick the garlic slices out of the oil and discard.

  3. On a large baking sheet, toss the bread cubes with the garlic oil and a pinch each of salt and pepper. Bake the cubes for 12 minutes, stirring half way through, or until toasted.

  4. In a large bowl, toss the romaine with the dressing. Top with the croutons and cheese and serve.

Make Ahead

The croutons can be stored in an airtight container for up to 2 days.

Contributed By Published October 2005

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