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Shelley Winters' Caesar Salad

Updated: May 9, 2022

Courtesy of Supper with the Stars, with your host Vincent Price. By Peter Fuller and Jenny Hammerton, 2021

Shelley's recipe looks like a winner to me (and it also gets rave reviews from the folks who tested it in Peter and Jenny's book). Hail Caesar!


Serves: 4

1 clove garlic (peeled and sliced)

½ cup olive oil

1 cup cubed French bread (or ready-made croutons)

1½ teaspoons salt

¼ teaspoon dry or hot mustard

Freshly ground black pepper

5 anchovy fillets

Few drops Worcestershire sauce

3 tablespoons wine vinegar

1 raw egg *

Juice of 1 lemon

2 heads romaine lettuce

2 to 3 tablespoons Parmesan (grated)

Soak the garlic in the olive oil for 24 hours.

Sauté the bread or croutons in 2 tablespoons of the garlic oil.

Place the salt, mustard, pepper, anchovies, Worcestershire sauce, wine vinegar and remaining olive oil into a large salad bowl. Blend with a fork.

Now add the egg and lemon juice and mix well.

Break the lettuce into a bowl. Toss well with the dressing.

Add the Parmesan and croutons before serving. Toss all well.

* If you have health concerns about eating raw egg, you

can coddle your egg. In an earlier incarnation of her Caesar

salad recipe. Shelly specified a half-minute-boiled egg.


Here is my favorite performance of Shelley's. "I don't call this an apartment!"

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