Caesar salad

Based on 42 ratings
Yijiao

Yijiao

Community Member

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
½ baguette
romaine lettuce hearts
50 g olives (pitted)
50 g cherry tomatoes
50 g cucumber
eggs (divided)
anchovy fillets
1 clove garlic
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tbsp mustard
1 tbsp white balsamic vinegar
140 ml olive oil (divided)
20 g Parmesan
1 tsp sugar
salt
pepper
Metric
Imperial

Utensils

  • baking tray
  • oven
  • baking paper
  • cutting board
  • knife
  • small saucepan
  • tall container
  • hand blender
  • salad spinner (optional)
  • large saucepan
  • paper towel
  • ladle
  • salad servers (optional)
  • peeler
  • large bowl

Nutrition per serving

Cal
394
Protein
12 g
Fat
26 g
Carb
23 g
  • Step 1/9

    Preheat the oven to 180°C/350°F. For the bread chips, cut the baguette into thin slices and distribute on a lined baking tray.
    • ½ baguette
    • baking tray
    • oven
    • baking paper
    • cutting board
    • knife

    Preheat the oven to 180°C/350°F. For the bread chips, cut the baguette into thin slices and distribute on a lined baking tray.

  • Step 2/9

    Drizzle the slices with olive oil and bake in preheated oven at 180°C/350°F for approx. 5 - 7 min. until golden.
    • 2 tbsp olive oil

    Drizzle the slices with olive oil and bake in preheated oven at 180°C/350°F for approx. 5 - 7 min. until golden.

  • Step 3/9

    For the dressing, cook an egg in boiling water for approx. 2 - 3 min. Gently crack open the egg to remove the egg yolk. Put the parboiled egg yolk into a tall container.
    • egg
    • small saucepan
    • tall container

    For the dressing, cook an egg in boiling water for approx. 2 - 3 min. Gently crack open the egg to remove the egg yolk. Put the parboiled egg yolk into a tall container.

  • Step 4/9

    Finely chop anchovy fillets and garlic.
    • anchovy fillets
    • 1 clove garlic
    • cutting board
    • knife

    Finely chop anchovy fillets and garlic.

  • Step 5/9

    Add chopped anchovy fillets and garlic, lemon juice, Worcestershire sauce, mustard, white balsamic vinegar, and sugar to the egg yolk and mix with a hand blender.
    • 1 tsp lemon juice
    • 1 tsp Worcester sauce
    • 1 tbsp medium-strength mustard
    • 1 tbsp white balsamic vinegar
    • 1 tsp sugar
    • hand blender

    Add chopped anchovy fillets and garlic, lemon juice, Worcestershire sauce, mustard, white balsamic vinegar, and sugar to the egg yolk and mix with a hand blender.

  • Step 6/9

    Slowly stir the rest of the olive oil into the egg mixture. By doing this, mayonnaise will start to form. Season with salt and pepper.
    • 100 ml olive oil
    • salt
    • pepper
    • hand blender

    Slowly stir the rest of the olive oil into the egg mixture. By doing this, mayonnaise will start to form. Season with salt and pepper.

  • Step 7/9

    Halve olives and tomatoes. Dice cucumber. Wash and dry romaine lettuce hearts and tear into bite-sized pieces.
    • 50 g olives
    • 50 g cherry tomatoes
    • 50 g cucumber
    • romaine lettuce hearts
    • hand blender
    • salad spinner (optional)

    Halve olives and tomatoes. Dice cucumber. Wash and dry romaine lettuce hearts and tear into bite-sized pieces.

  • Step 8/9

    Poach 2 eggs in hot, but not boiling, water to the desired degree of hardness. For a runny center, approx. 3 - 5 min. is recommended. Transfer to a paper towel to dry.
    • eggs
    • large saucepan
    • paper towel
    • ladle

    Poach 2 eggs in hot, but not boiling, water to the desired degree of hardness. For a runny center, approx. 3 - 5 min. is recommended. Transfer to a paper towel to dry.

  • Step 9/9

    Mix the lettuce, tomatoes, cucumber, and olives with the dressing and transfer to a plate. Sprinkle the bread chips on top and serve with a poached egg and Parmesan shavings.
    • 20 g Parmesan
    • salad servers (optional)
    • peeler
    • large bowl

    Mix the lettuce, tomatoes, cucumber, and olives with the dressing and transfer to a plate. Sprinkle the bread chips on top and serve with a poached egg and Parmesan shavings.