1 level teaspoon of kosher salt
3/4 teaspoon of freshly cracked black and white pepper
1/4 teaspoon of dry mustard
1 level teaspoon of Dijon mustard
1/4 teaspoon of granulated sugar
1 teaspoon of fresh lemon juice
2 tablespoons of good tarragon vinegar
2 tablespoons of olive oil
6 tablespoons of vegetable oil
1 small raw egg
1/2 teaspoon of finely chopped garlic
2 heads of romaine lettuce
1/2 pound of bacon
3/4 cup of bread cut into cubes
Parmesan Cheese
2 hard boiled eggs, quartered
1 fillet of anchovy


Mix the spices, mustard, lemon juice, vinegar, oils, egg and garlic in the salad bowl until well combined.

Wash and dry the lettuce and rip into pieces.

Fry the bacon and then fry the cubes of bread in the bacon fat.

When ready to serve salad, toss lettuce with the salad dressing, top with bacon, crutons, hard boiled egg and anchovy fillet. Serve immediately.
The salad dressing can be made ahead of time or table side. Remember to use a fresh egg for this recipe.
Dione Lucas' Caesar Salad
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