Unlock The Secret To Classic Caesar Salad With Egg And Parmesan

A classic Caesar salad includes romaine lettuce, Parmesan, and homemade croutons, all tossed in a creamy, tangy dressing of egg yolk, garlic, lemon juice, and olive oil. Adding a soft-boiled egg on top enhances the richness. Serve with fresh black pepper and lemon for a bright, fresh flavor.

The Classic Caesar Salad with Egg and Parmesan combines crisp romaine lettuce with a creamy, homemade Caesar dressing. The dressing, made from egg yolk, garlic, Dijon mustard, Worcestershire sauce, anchovies, lemon juice, and olive oil, is rich and flavorful. Freshly grated Parmesan and crunchy croutons add layers of texture. After dressing the lettuce, you can top it with a soft-boiled egg for added richness. This salad pairs well with lemon wedges for extra brightness. Serve immediately to enjoy its fresh and crisp taste.

Ingredients:

For the Salad:

• 1 large head of romaine lettuce (or 2 small), chopped or torn into bite-sized pieces
• 1 cup croutons (homemade or store-bought)
• 1/2 cup grated Parmesan cheese
• Freshly cracked black pepper, to taste

For the Caesar Dressing:

• 1 egg yolk (pasteurized or fresh)
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 anchovy fillets (optional, for authentic flavor)
• 2 tablespoons fresh lemon juice
• 1/2 cup extra virgin olive oil
• Salt and freshly cracked black pepper, to taste

Step By Step Recipe:

Step 1: Prepare the Lettuce

• Wash and thoroughly dry the romaine lettuce, as any excess water will dilute the dressing.
• Tear or chop the leaves into bite-sized pieces and place them in a large salad bowl. Chilling the bowl and lettuce in the fridge while you prepare the dressing keeps them crisp and fresh.

Step 2: Make the Caesar Dressing

• In a medium mixing bowl, combine the egg yolk, minced garlic, Dijon mustard, Worcestershire sauce, and anchovy fillets (if using).
• Whisk these ingredients until smooth and creamy.
• Gradually add the olive oil in a slow, steady stream while continuously whisking to create an emulsion. This will make the dressing thick and creamy.
• Once the oil is fully incorporated, add the lemon juice and whisk to combine.
• Season the dressing with a pinch of salt and freshly cracked black pepper to taste, keeping in mind that the Parmesan and anchovies also add saltiness.

Step 3: Prepare the Croutons (Optional, if making at home)

• Preheat the oven to 375 F (190 C).
• Cube a few slices of day-old bread and toss them with olive oil, salt, and pepper.
• Spread on a baking sheet and bake for 10-12 minutes, or until golden and crispy, stirring once halfway through.

Step 4: Toss the Salad

• Add the croutons and grated Parmesan cheese to the bowl with the chilled romaine lettuce.
• Drizzle the dressing over the salad ingredients. Start with half of the dressing and toss to coat. Add more dressing as needed to achieve your desired flavor and consistency.
• Toss gently until each leaf is coated with dressing and the croutons and Parmesan are evenly distributed.

Step 5: Add Egg and Final Touches

• For an extra layer of richness, you can soft-boil an egg (4-5 minutes in boiling water) or poach an egg and place it on top of the salad, allowing the yolk to blend with the dressing as you toss.
• Top with additional Parmesan shavings, if desired, and finish with freshly cracked black pepper.

Step 6: Serve and Enjoy

• Serve immediately to maintain the crisp texture of the lettuce and croutons.
• Pair with fresh lemon wedges on the side for an extra citrus kick, if desired.

Tips for Perfect Caesar Salad:

• Egg safety: If you're concerned about raw egg yolk, use pasteurized eggs or substitute with a tablespoon of mayonnaise for a similar creamy texture.
• Anchovies: For authentic flavor, anchovies add the umami Caesar salads are known for. However, if you prefer, you can skip them and add a dash of soy sauce instead.
• Storage: The dressing can be stored in an airtight container in the fridge for up to 3 days, but the salad is best served fresh.