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Zefiro Caesar Salad

(recipe, Carrie Floyd)

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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. 1 small baguette
  2. ¾ cup plus 2 tablespoons extra-virgin olive oil
  3. 1 tsp. fresh garlic, minced
  4. 1 tsp. oil-packed anchovies, drained
  5. 3 Tbsp. fresh lemon juice
  6. 1 coddled egg yolk (see Note)
  7. ¼ cup Parmesan cheese, grated
  8. 2 heads romaine lettuce, outer leaves removed
  9. 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.