Caesar Salad
The good one!!
Ingredients
- 1Large head Romaine lettuce
- 1 cloveGarlic, crushed (I use several cloves, to your liking)
- ½ cupOlive oil
- ½box flavoured croutons, amount to your liking
- ¾ tspSalt, can cut back if desired
- ¼ tspFreshly ground pepper
- ¼ tspDry mustard, I use a little more
- 1½ tspWorcestershire sauce
- 3Anchovies, drained and chopped (or more to your liking)
- 1Egg
- 2 tbspGrated parmesan cheese, can use grated in container or fresh grated (I use a lot more than this, ½ cup or so, to your liking)
- 2 tbspLemon juice, juice of half a lemon
Method
- Step 1. Refrigerate. Several hours before serving: in a small jar with tight fitting lid pour olive oil, crushed garlic, salt, pepper, mustard, Worcestershire sauce and chopped anchovies. Refrigerate. (It works alright if you don’t have that long a time frame, just try to give it ½ - 1 hour for the flavours to mix.)
- Step 2. Let stand. In a small saucepan, bring enough water to boil, to cover an egg. Once boiling, carefully add egg and then turn off heat. Let stand 1 - 1 ½ minutes, then lift out. Set aside to cool.
- Step 3. Prepare. Prepare Romaine lettuce. Wash, dry and tear into bite size pieces and place in large salad bowl.
- Step 4. Toss. Add croutons and cheese to salad. Pour prepared salad dressing over lettuce and toss lightly.
- Step 5. Toss in yolk. Place salad spoons flat on top center of lettuce. Break the egg open, and using only the yolk, place it on one spoon. Mix the yolk a bit with other spoon, pour lemon juice over egg yolk, mix the two together a little and toss well into salad.
- Step 6. Taste. Taste, add more cheese and lemon to your liking. Serve at once. ENJOY!!
Added October 30, 2026
Recipe card
The whole recipe on one picture, to keep on your phone or print. Open it full size to zoom in.
