caesar salad

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Zefiro Caesar Salad

By , from the Culinate Kitchen collection
Serves 2
Total Time 20 minutes


More than once when I worked at Zefiro (a favorite Portland restaurant of the 1990s) I heard customers rave about this salad, calling it the city’s best. At the restaurant the leaves were left whole and people were encouraged to eat the salad with their fingers; you can also cut or rip the romaine into bite-size pieces.


1 small baguette
¾ cup plus 2 tablespoons extra-virgin olive oil
1 tsp. fresh garlic, minced
1 tsp. oil-packed anchovies, drained
3 Tbsp. fresh lemon juice
1 coddled egg yolk (see Note)
¼ cup Parmesan cheese, grated
2 heads romaine lettuce, outer leaves removed
~ Freshly ground black pepper


  1. Remove the bottom crust of the baguette by slicing lengthwise as close to the crust as possible; discard the crust. Cut the rest of the bread into cubes and toss with the 2 Tbsp. of olive oil. Spread bread cubes out on a baking sheet and bake in a preheated 350-degree oven for 10 minutes, stirring several times, until golden brown.
  2. Whisk together garlic, anchovies, and lemon juice; add egg, then add remaining olive oil and all but 1 tablespoon of the cheese. Stir until emulsified. Toss croutons and lettuce with dressing, then arrange on plates, sprinkling with remaining cheese and black pepper.


To coddle an egg: Hold it in both hands and stare lovingly at it, then gently lower the egg into simmering water and cook for 1 minute. Remove with a slotted spoon and set aside until ready to use.

This content is from the Culinate Kitchen collection.

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