Rating: 1 stars My parents went several times to Cesar's and my father knew Sr. Cardini. Anchovies were NEVER used as again re-inforced later years by his daughter Rosa. Also, the garlic was pureed with oil and salt and strained to be used to toast the bread cubes. So, no garlic IN the dressing and NO anchovies. Just FYI

Rating: 3 stars Stale bagels make a nice firm crouton, cubed and dried first in the oven at 375 for 10 minutes until dry but not yet brown. Then Iremove, place them in a large bowl and spray with olive oil, tossing until all sides are lightly coated, add seasonings including garlic and onion powder, and dried parsley. I then spread them out on the same cookie sheet and toast lightly for another 5-10 minutes. Leave out on the tray for an hour or so to cool and dissipate any moisture until placing in a paper bag, then covered in a plastic bag to store.

Rating: Unrated I adore this recipe! I've made it so many times, I know it by heart. The cayenne on the crutons really give this salad a nice kick. I like spicy, so I up the garlic. I also like tangy, so I add more lemon. You can adjust any part of the recipe depending on your preferences. It's great!


Rating: Unrated This is the classic. This is why caesar salad has enduring popularity. Done right, everybody loves this recipe. my kids, friends, wife, guests, all rave. Thanks.

Rating: Unrated This is the classic. It made seem a little salty, but this is way caesar salads are everywhere!!

Rating: 2 stars I found this recipe to be way too salty and way too peppery. If I were to do it again, I would cut both in half. Both ingredients just overwhelmed the dressing, unfortunately.


Rating: Unrated Skip the salt in the dressing if using anchovy paste.