caesar salad

Categories: Salads and Dressings, Posted by Sandy Bergsten


12 to 16 ounces romaine lettuce hearts, washed and spun dry

1 large or 2 small garlic cloves

4 to 6 anchovies, drained

1 teaspoon Dijon mustard, more to taste

Salt and freshly ground black pepper

½ cup extra-virgin olive oil, more to taste

2 tablespoons freshly squeezed lemon juice, more to taste

1 egg

4 ounces freshly grated Parmesan

3 cups croutons



In a blender (or using a hand blender), combine the garlic, anchovies, mustard, a large pinch of salt, about a dozen grinds of black pepper, olive oil and lemon juice. Blend until smooth. 

Poach the egg in simmering water until the yolk is thickened but still runny, about two minutes.

Drain the egg using a slotted spoon.  Put the egg in the dressing and blend.

Taste and adjust the seasonings with mustard, oil, lemon, salt and pepper. It should be pungent and sharp but not acidic. Blend again, transfer to a container with a tight fitting lid, and chill until ready to use.

Tear the large romaine leaves crosswise into bite-size pieces. Leave inner leaves whole.

Place the greens in a large bowl. Shake the dressing. To the greens, add half the croutons, half the dressing and half the cheese and toss well. Taste and toss with remaining dressing as needed.

Add remaining croutons. Sprinkle remaining grated cheese over the top and grind coarse pepper over that. Serve immediately (or cover and refrigerate for up to 2 hours). Toss once more at the table.

Serves 4-6

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