»Back to Salads

Caesar Salad

This is very easy and quicker than it sounds. It is so worth the effort to make the dressing rather than use anything bottled!

What you need

  1. 1 head romaine or 2 romaine hearts
  2. 2 cups croutons
  3. 2 Tbl grated parmesan or parmesan shavings
  4. 1 cut garlic clove
  5. 1 tsp finely minced garlic (or to taste)
  6. 2 large pinches kosher salt
  7. 1 anchovy fillet, minced
  8. Juice of one half meyer lemon (must be very fresh)
  9. 3 drops Worcestershire Sauce
  10. 1 yolk from coddled egg
  11. 4-6 Tbl Olive Oil
  12. 2 Tbl grated parmesan

How to make it

  1. Prepare coddled egg: Bring 1 egg to room temperature (this can be done by placing in a bowl of warm water for several minutes). Pour boiling water over egg to cover and let stand exactly 1 minute. Add cold water until egg can be handled. Set aside.
  2. Rub the inside of a large salad bowl with cut garlic clove - discard used garlic.
  3. Into the bowl, add minced garlic, salt and minced anchovy fillet
  4. Mash all together well with a fork
  5. Add lemon juice and worcestershire and whisk thoroughly
  6. Separate egg yolk from white and add yolk to garlic mixture. Discard egg white and shell
  7. Whisk yolk into lemon mixture and then let stand a minute or two
  8. Whisk in olive oil to taste
  9. Chop romaine into bite sized pieces and add to bowl on top of dressing
  10. Add croutons and parmesan
  11. Toss and serve

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: