This recipe appeared in Bon Appetit Magazine probably 35 years ago. It has been changed slightly over the years as I make it from memory.


  • 3 lg. cloves of garlic, chopped; 1 egg (raw or coddled, whichever you prefer) beaten well; 5 T. lemon juice; 8 oz. (approx.) olive oil; 1 T. anchovy paste (opt.)


mix well and pour over 3 shredded heads Romaine lettuce, 2 cups seasoned croutons, and 1 cup Parmesan cheese, tossing to coat

serves 4-6 generously

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Submitted 6/13/05.
Source: King Cole Restaurant
Submitted By: Beth
Caesar Salad Dressing