The Stanley Hotel Caesar Salad

Name: The Stanley Hotel Caesar Salad
Cuisine: American
Ingredients: 4 c. {About six small slices} rye bread cubed to about 1/4\"-1/2\" pieces; 1/4 c. Olive oil; 2 T. Garlic powder; 2 t. Kosher salt; 3 Hearts of romaine, chopped and roughly torn, rinsed, and pat dry; 1/3 c. Olive oil; 3 Small cloves of garlic, minced; 1 T. Anchovy paste; 1 T. Worcestershire; 1 t. Dijon mustard; 1 Egg; 4 T. Lemon juice; 1 c. Freshly grated Parmesan; Kosher salt & fresh pepper

Instructions

This recipe is based on the Caesar from The Stanley Hotel circa the 1950's. My husband's great great aunt, after one too many martinis, marched into the hotel's kitchen, poked the chef on his chest, and refused to leave without it. Now, it's a family heirloom and served on holidays, birthdays, Super Bowl Sundays - you name it. The original recipe is mega-sized and could easily serve ten or more people. Since the measurements are listed à la "a big squirt" of this and "a lot of" that, it's been a difficult to scale back. After several years of trying, I've finally got it to where I want it....and celebrated with a martini.

Updated at: Thu, 27 Mar 2025 14:53:03 GMT