Caesar Salad Recipe

This is one of my favorite salads. Unfortunately because of the coddled egg and the health risks in commercial kitchens it is hard to find a "Real" Caesar Salad when dining out. This popular dish was originally created in 1924 by Italian chef Caesar Cardini.


1 large egg
1 tsp Worcestershire
3 tbs of fresh lemon juice (not bottled if possible)
1 medium sized garlic clove, crushed
1 pinch of salt
1/2 tsp of ground pepper (freshly ground)
1 1/2 tsp anchovy paste or 4 flat anchovies
1 tsp capers chopped
1 tsp Dijon mustard
1/3 cup of Olive oil (light tasting)
2 medium heads of Romaine lettuce, outer leaves removed
1/3 cup Parmesan cheese freshly grated if possible
1 cup of croutons purchased or homemade 
3 strips of cooked bacon chopped (optional)

To make the salad:

Bring a small pot of water to a boil, add the egg and cook for 45 seconds NO LONGER! This is coddling the egg. Remove the egg from the hot water and let it cool off.

Then make your dressing:

Mix the Worcestershire sauce, lemon juice, garlic, salt and pepper, anchovy, mustard and capers in a bowl. Crack the coddled egg and add to the above ingredients. Whisk until smooth. Now very slowly add the oil in a steady stream while constantly whisking until smooth. You can use a food processor if you don't whisk well. Be careful adding the oil, make sure to do it slowly or the dressing will separate.

tear the romaine into 1-2 inch pieces and add them to a large wooden bowl. Add half the dressing and toss. Add the croutons and bacon and the rest of the dressing and lightly toss. Add your grated Parmesan to each serving. It helps to serve this on a chilled plate.

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