Classic Caesar Salad
Description
Prep Time: 5-8 minutesIngredients
At a glance
Serves
2
1 head romaine lettuce
180 ml extra virgin olive oil
45 ml red wine vinegar
5 ml Worcestershire sauce
3 g salt
2 g ground mustard
180 ml extra virgin olive oil
45 ml red wine vinegar
5 ml Worcestershire sauce
3 g salt
2 g ground mustard
1 clove crushed garlic
2 Size 7 eggs (1 for dressing/1 x to serve)
1 lemon, juiced
freshly ground black pepper
20 g grated Parmesan cheese
170 g garlic croutons
45 g anchovy filets
2 small tomatoes (optional)
Method
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
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 until thoroughly blended.
Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for serving garnish.
Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for serving garnish.
To assemble, place torn lettuce leaves into a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, croutons, tomatoes, and freshly ground pepper. Toss lightly.
Optional: You can also add a freshly poached runny egg on top - for extra taste and visual appearance.
Serve immediately
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