Warm Deconstructed Caesar Salad
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4tablespoons white wine vinegar
- 4large eggs
- 1head romaine lettuce, cored, rinsed, dried
- ¼cup pine nuts
- 6tablespoons Tuscan extra virgin olive oil
- 8anchovies in oil, drained and chopped
- 1½teaspoons Dijon mustard
- Freshly ground black pepper
- 2ounces Italian Parmesan, shaved with a vegetable peeler
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
412 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 17 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
- Step 2
Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
- Step 3
Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.
Private Notes
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Cooking Notes
paterae
really good. no pine nuts so subbed green pepitas/pumpkin seeds roasted as per recipe. added Worcestershire and juice of half lemon and more black pepper to dressing while still in pan. scattered larger shavings of parm over dressed lettuce before placing poached egg, grated more parm over egg with a grind of pepper. salt from anchovies nicely balanced with lemon juice. didn't poach the eggs longer than it took the whites to set, yolks made a delicious mess with dressing with first forkful.
George
Just ditch the fish and you've recreated the original
EmEl
Good. Appreciated the suggestions of Worcestershire sauce, a bit of lemon juice, and barely poached eggs. Next time, I won’t use as many anchovies. They were a little overbearing. One big difference for me: croutons in Caesar salad are non-negotiable. Offered a big bowl of crunchy ciabatta croutons on the side, baked with olive oil and a little salt. There were none left over.
Abby
One of the best salad recipes ever!
George
Yum! Closest recipe to Cesar Cardini's original Bravo!
George
Just ditch the fish and you've recreated the original
paterae
really good. no pine nuts so subbed green pepitas/pumpkin seeds roasted as per recipe. added Worcestershire and juice of half lemon and more black pepper to dressing while still in pan. scattered larger shavings of parm over dressed lettuce before placing poached egg, grated more parm over egg with a grind of pepper. salt from anchovies nicely balanced with lemon juice. didn't poach the eggs longer than it took the whites to set, yolks made a delicious mess with dressing with first forkful.
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