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Caesar Salad – – you’ll never order it again

A good homemade Caesar dressing stands above all the rest. This dressing is easy… Well a bit more difficult than a standard vinaigrette, but the pay-off is huge in the flavor department.Great to eat as a stand-alone or with something off the grill.


1 clove garlic, halved

2 large (organic, cage free) eggs

2 tablespoons freshly squeezed lemon juice

6 tablespoons extra virgin olive oil

2 tablespoons finely minced (or pasted) anchovies – – select flat fillets packed in olive oil

2 dashes Worcestershire sauce

Salt and freshly ground black pepper

1 large head romaine lettuce, torn into pieces

1/2 cup  Panko lightly toasted in a pan with a little olive oil, seasoned with a little salt/pepper

1 cup freshly grated good quality Paremesan (or Parmigiano Reggiano) cheese


1. Rub the inside of your salad bowl with the garlic clove; discard it.

2. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each of the eggs with a pin (or I gently use the tip of my instant read thermometer) and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.

3. Beat the eggs with a whisk, gradually adding the lemon juice and then the olive oil, beating all the while.

4. Stir in the anchovies and the Worcestershire. Taste and add salt if needed and plenty of pepper. Toss well with the lettuce; toss again with the toasted Panko and cheese. Serve immediately.

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