Caesar Salad
Course: Lunch, DinnerCuisine: SaladsDifficulty: Easy
Servings
1
servingsPrep time
10
minutesCooking time
5
minutesTotal time
15
minutesIngredients
1 head romaine or cos lettuce
180 ml extra virgin olive oil
45 ml red wine vinegar
5 ml Worcestershire sauce
3 g salt
2 g ground mustard
1 clove crushed garlic
2 Size 7 eggs (1 for dressing/1 x to serve)
1 lemon, juiced
freshly ground black pepper
20 g grated Parmesan cheese
170 g garlic croutons
45 g anchovy filets
2 small tomatoes (optional)
Directions
- Clean lettuce thoroughly and wrap in paper towels to absorb moisture.
- Refrigerate until crisp, at least 1 hour or more.
- In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
- Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute.
- Remove egg from water and let cool.
- Once cooled crack open and whisk egg into dressing until thoroughly blended.
- Mash desired amount of anchovies and whisk them into the dressing.
- If desired set aside a few for serving garnish.
- To assemble, place torn lettuce leaves into a large bowl.
- Pour dressing over the top and toss lightly.
- Add the grated cheese, croutons, tomatoes, and freshly ground pepper.
- Toss lightly.
- Serve immediately
Notes
- Optional: You can also add a freshly poached runny egg on top – for extra taste, dressing and visual appearance.