Summer Caesar Salad

Summer Caesar Salad

  • Yield: 6 servings (serving size: 1 1/3 cups)


  • 1/4 cup extra-virgin olive oil, divided
  • 1 none garlic clove, halved lengthwise and divided
  • 5 cups (1/2-inch) cubed day-old French bread baguette (about 6 ounces)
  • 4 none large pasteurized eggs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon water
  • 1/2 teaspoon Worcestershire sauce
  • 4 none canned anchovy fillets, chopped
  • 10 cup arugula
  • 2/3 cup fresh mint leaves, torn
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese


1. Preheat oven to 350°.

2. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add 1 garlic half to pan; cook 1 minute. Add bread cubes; toss to coat. Bake at 350° for 10 minutes or until browned, stirring occasionally.

3. Place eggs in a medium saucepan. Cover with cold water to 1 inch above eggs. Remove eggs from pan; bring water to a boil. Using a spoon, gently lower eggs into boiling water. Cover saucepan, remove from heat, and let stand 6 minutes. Place eggs in a bowl of ice water, and cool completely. Gently crack eggshells, and peel over a large bowl, pouring yolks into bowl. Coarsely chop egg whites. Discard eggshells.

4. Mince remaining garlic. Add minced garlic, lemon juice, and next 3 ingredients (through anchovies) to yolks; mash with a fork to form a paste. Gradually add remaining 3 tablespoons oil, 1 tablespoon at a time, stirring well with a whisk until each addition is incorporated and mixture emulsifies and thickens slightly. Add chopped egg whites, croutons, arugula, and mint to dressing. Sprinkle evenly with pepper and salt; toss gently. Sprinkle with cheese. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 249none
  • Fat: 14.5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 11.5g
  • Carbohydrate: 19.9g
  • Fiber: 1.5g
  • Cholesterol: 149mg
  • Iron: 2.6mg
  • Sodium: 595mg
  • Calcium: 165mg

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Summer Caesar Salad Recipe