Classic Caesar Salad

Classic Caesar Salad


89 people made this

The classic Caesar salad which contains croutons, anchovies and an eggy dressing. The amount of anchovies you add is up to your personal taste.

Cathy Hofmann

Serves: 5 

  • 1 head cos lettuce
  • 3/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 tablespoon mustard powder
  • 1 clove garlic, crushed
  • 1 egg
  • juice of 1 lemon
  • 1 pinch freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups croutons
  • 1 (45g) tin anchovy fillets, or as desired

Preparation:20min  ›  Cook:5min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

  1. Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour.
  2. In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard powder, garlic and lemon juice. Whisk or shake until well blended.
  3. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
  4. Mash your preferred amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
  5. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, croutons and freshly ground pepper, toss. Serve immediately!

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate