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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 head romaine or 2 romaine hearts
- 2 cups croutons
- 2 Tbl grated parmesan or parmesan shavings
- 1 cut garlic clove
- 1 tsp finely minced garlic (or to taste)
- 2 large pinches kosher salt
- 1 anchovy fillet, minced
- Juice of one half meyer lemon (must be very fresh)
- 3 drops Worcestershire Sauce
- 1 yolk from coddled egg
- 4-6 Tbl Olive Oil
- 2 Tbl grated parmesan
How to make it
- 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.
- Rub the inside of a large salad bowl with cut garlic clove -
discard used garlic.
- Into the bowl, add minced garlic, salt and minced anchovy
fillet
- Mash all together well with a fork
- Add lemon juice and worcestershire and whisk thoroughly
- Separate egg yolk from white and add yolk to garlic mixture.
Discard egg white and shell
- Whisk yolk into lemon mixture and then let stand a minute or
two
- Whisk in olive oil to taste
- Chop romaine into bite sized pieces and add to bowl on top of dressing
- Add croutons and parmesan
- Toss and serve
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