Classic Caesar Salad
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- About ½ cup extra virgin olive oil
- 1cup rustic bread, cut into 1-inch cubes
- Salt
- freshly ground black pepper
- 1clove garlic, halved
- 2eggs
- 2tablespoons freshly squeezed lemon juice
- 2 to 3tablespoons minced anchovies, or to taste
- Dash Worcestershire sauce
- 1large head romaine lettuce, washed, dried and torn into pieces
- ½cup freshly grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
424 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 15 grams protein; 674 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.
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- Step 1
Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
- Step 2
Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
- Step 3
Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.
Private Notes
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Cooking Notes
Allyson
I don't bother boiling the egg, but I understand why people may want to. I love garlic, so instead of rubbing the bowl with half a clove, I chop two whole cloves and mash it into a paste with the anchovies and a bit of salt, then mix it with the egg yolk before adding the lemon juice and oil. I also like to add in a bit of dijon mustard.
ajp
This is the RIGHT recipe for Caesar Salad, at least for the one I had in Los Angeles 60 years ago, made with eggs (Yes!) and anchovies (Yes!). So good it's worth making all of this for yourself!!!
Bwolfman
About the egg issue.... I have made over 100 Caesar salads as a tableside cook. I’ve found that a coddled egg yolk at 2 minutes provides body to the dressing. I don’t use the white. 90-120 seconds yields a yolk with better texture than raw. The salmonella is, I think, a non-issue.
pasuga
Cut a large clove of garlic into 4 pieces and marinate in the oil you'll be using for several hours in a covered jar. Discard the garlic before you start making the salad. Makes the most delicious garlicky croutons and dressing without being overwhelming.
Dean
Cooking the egg is pointless. Every single high end restaurant in America uses raw egg yolk for dressings and mayo. I know because I work in them. You could also accomplish the emulsification way easier in a blender. Add the oil last slowly until emulsified.
L. Amenope
If you have a sous vide, you can pasteurize your own eggs. I can't find pasteurized eggs in my local market.
I sous vide 4 eggs at a time, putting each one in a plastic sandwich bag and clipping the bag to the top of the pot. This is in case an egg breaks. So far, no broken eggs - but it's not worth risking gumming up the sous vide.
75 minutes at 57c or 135f, and the eggs are pasteurized. I use them for Caesar dressing, mayonnaise, or to add a "raw" egg to a smoothie.
Ted C.
really basic, really good, really easy
Mark
Good recipe but the egg instructions are poorly written and pointless. Assuming that the instructions are to kill salmonella, 60-90 seconds boiling is insufficient. I prefer to use a raw egg yolk (only the yolk). Buy pasteurized eggs if you are concerned about salmonella.
pasuga
People are afraid of salmonella. I've never gotten sick from using raw eggs, but it is a real risk.
Nancy
A local Italian restaurant makes Caesar salad at the table, and they always sprinkle in some Tabasco, which I think is a great addition.
David
We made this exactly as directed and it was outstanding.
laura matty
Sadly the eggs don’t thicken enough with just a fork ! Had to use bought mayo !
GimmeDatGold
As many have said - yolks are all that is needed. Ditch the whites. My eggs weren’t the freshest, though by no means old, and simply diluted what could have been a pleasant dressing.
Bhagirathi
This was a hard NO for me and wish I’d read all the notes not just those deemed “helpful.” Never had trouble emulsifying a Caesar, did it really slowly, but I’ve also never added egg white before. Used great eggs but think there’s too much variation in whites depending on type, age. Really challenging to get this to emulsify nicely and it still ended up too thin. While edible after having to add grated Parmesan, up the garlic etc it tasted like a poor use of great product and waste of time.
Bhagirathi
Also had to add a lot more anchovy. Annoyed this had 5 stars.
Etienne
2 Yokes only. Extra garlic. Perfect
Jonelle
Made as written, and I'll make it again. My dad used to make it, sometimes for a big crowd. He had a gigantic bowl. As I kid, I turned my nose up, but palates change. This is really good,
Julie
I have used the recipe for Marx Bros Alaska Caesar salad for 20 years and thought I would try something new, but this version did not do it for me. The “Alaska Caesar” calls for mashing the anchovy paste and minced garlic with a bit of olive oil in the bowl as the base for the dressing which allows for the flavors of both to mellow a bit more. Coddling the egg in a Pyrex filled with instant hot water for 5 minutes is my hack for the egg situation.
Alexa
Added lots of fresh garlic cloves and blended it all together, tasted great.
Sue
Such a perfect, fresh tasting salad! The croutons balance the flavor of the dressing and soak it up perfectly. I followed the recipe, but did keep the garlic in and use the immersion blender as others suggested. I felt the consistency of the dressing was just thick enough. Looking forward to making this again.
irasema
made samin's croutons, but otherwise followed the dressing to the t. amazing. would make again.
Josh R
Far too runny, presumably because of the odd instruction to use two entire eggs, whites and all. Ninety seconds in boiling water firms up maybe the outer 1/8 inch of the whites. Seems like a pointless ritual. In any event, it doesn't work here. Other recipes ask for a yolk or two, and they are correct to do so.
Jude
Quite delicious. I like the strong flavors of a caesar salad so I added 1 minced garlic clove to the dressing as well as rubbing the bowl with garlic, and used twice as much Worcestershire. At 60 seconds the egg white had started to set just a bit too much so I will do 45 seconds next time.
Ann
And not to be criticized: When in a rush, forget the coddled egg and olive oil. Use a tablespoon or more of good store bought mayonnaise instead. My children loved Caesar salad, and this was a good way to cut the time to prepare, and also to eliminate any possibility of salmonella poisoning.
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