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Nov 12, 2006 06:56 PM

Bradley Ogden's Ceasar salad recipe?

My mom is in France without her cookbook. She just called me asking if I have Bradley Ogden's Ceasar salad recipe. I don't. She would like to make it for a dinner party.

Does anyone have this recipe?

Thank you in advance.

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  1. Here it is:

    2 heads romaine
    2 large cloves garlic, minced
    1/2 teaspoon capers, rinsed and minced
    6 anchovy filets, mashed with a fork
    1/4 teaspoon dry mustard
    2 tablespoons lemon juice
    1/4 teaspoon kosher salt
    3/4 teaspoon fresh craked black pepper
    1/2 cup olive oil
    parmesan croutons (see below)
    1/2 cup shaved parmesan

    Trim the romaine lettuce of any brown ande bruised leaves. Tear the leaves in to 2-inch pieces. Wash, dry and refrigerate.

    Combine the garlic, capers and anchovies, mixing together to form a paste. Add the egg yolks, dry mustard, lemon juice and salt and 1/4 teaspoon of the pepperr. Whisking continuously, very slowly add the olive oil. Continue whisking until all the oil has been added and the dressing is thick and smooth like mayonnaise. Refrigerate the dressing for 30 minutes to develop its full flavor.

    Place the romaine in a large bowl and add the remaining 1/2 teaspoon cracked black pepper. Pour the dressing down the sides of th bowl, lifting the lettuce up and over, coting the leaves evenly. Add the parmesan croutons and toss. Place on plates and garnish with the shaved parmesan.

    Parmesan Croutons

    2 cups french bread cut in to 3/4 inch cubes
    6 small cloves garlic, peeled and crushed
    1/4 cup unsalted butter
    1/2 cup grated parmesan cheeese

    Preheat the oven to 350.

    Comvine the garlic and butter in a small saucepan and place over moderate heat until the butter has completely melted and is bubbbling but not browning. Remove from the heat and let stand for 15 minutes. Strain the butter and discard the garlic cloves.

    In a bowl toss the bread and butter, evenly coating the cubes. Place the bread cubes on a sheet pan and bake for 15 minutes. Stir them 2 or 3 times while baking . Once the croutons have become a deep golden brown and are crisp all the way through, remove them from the oven and place them in a large bowl. Add the parmesan cheese to the croutons while they are still warm and toss the croutons and cheese together.

    3 Replies
    1. re: monday


      Thank you so much for taking the time to type this recipe for me. I really appreciate the effort. I love this recipe, but left the cook book back in San Francisco. Thanks again.

        1. re: pikawicca

          2 egg yolks

          Sorry, must have missed that line. I don't actually register what I'm reading when I touch-type!

      1. Monday,

        Thank you so much for helping my mom (plaisanciere) with this recipe. She couldn't find this recipe anywhere. I even spent some time Googling the internet and had no luck.

        I told her the Chowhound people would be able to help. Thanks, again.

        1. You're quite welcome. It was nice to pull out this cookbook again.