Caesar salad

Recipe from: 21 May 2010

Ingredients 12
Servings 1
Minutes 5 mins


Serving Change
  • Salad:
  • 3
    heads of romaine lettuce, the outer leaves removed and discarded
  • 750
    fresh sourdough croutons, roasted in the oven sprinkled with olive oil
  • Dressing:
  • 250
    extra virgin olive oil
  • 1
    coddled egg
  • 4
    garlic, peeled
  • 3
    lemon juice
  • 6
    fat anchovy fillets
  • 2
    dijon mustard
  • 2
    worcestershire sauce
  • 1 1/2
    freshly shaved parmesan cheese


5 mins
In a blender mix the egg, garlic, lemon juice, anchovy fillets, mustard and Worcestershire sauce.
When everything is well incorporated, pour the oil in a steady stream with the machine running.

Toss the lettuce in this sauce and cover with croutons and parmesan shavings.

serve with an ice cold Californian Chardonnay or any good Pinot Grigio.

For those of you that don’t know how to coddle an egg:

Put the egg in a saucepan and cover with water, bring to boiling point and remove from the stove.

Leave the egg in the hot water for about 2 minutes and then place it in iced water to cool it down completely.


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