Caesar Salad with a Runny Egg

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4.8 / 5

SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

INGREDIENTS

DRESSING

1 tablespoon mayonnaise

1 raw egg yolk

1 medium lemon, juiced

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 cloves garlic

1 teaspoon salt

1 cup extra-virgin olive oil

2 ounces anchovies in olive oil, drained

½ cup grated Parmesan

1 ½ teaspoons black pepper‍

‍

CROUTONS

1 cup crusty bread cubes (e.g. sourdough, baguette, etc.)

‍

6-MINUTE SOFT-BOILED EGG

(See Breakfast Sausage with Soft Boiled Egg for tecnhique)

4 large eggs

‍

SALAD

2 heads romaine lettuce, chopped into 2-inch pieces

½ cup grated Parmesan

Croutons (see above)

Dressing (see above), to taste

6-minute eggs (see above), halved

Fresh cracked black pepper

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Save

4.8 / 5

SERVES

4 PEOPLE

ACTIVE TIME

10 MINUTES

TOTAL TIME

25 MINUTES

Caesar dressing is a creamy, emulsified dressing traditionally held together by the proteins in raw egg yolk and perfumed with garlic, anchovy, lemon, and vinegar. Building that emulsion from scratch can be a little tricky, so we guarantee success by adding a tablespoon of store-bought mayo—a stable, ready-made emulsion— and blitzing everything together in the blender. We love anchovies and always use the full 2-ounce can for max omega-3s and vitamin B12, zinc, and iron, but adjust to your taste.

Method

To make the dressing: In a blender or food processor, combine the mayonnaise, egg yolk, lemon juice, vinegar, mustard, Worcestershire sauce, garlic, and salt. Blend until smooth, about 20–30 seconds.
With the motor running, slowly pour in the olive oil until the dressing thickens to the texture of heavy cream.
If the dressing is too thick, blend in water 1 teaspoon at a time until desired consistency is reached.
Add the anchovies, Parmesan, and pepper and blend until smooth.
To make the croutons: Preheat oven to 350°F.
Toss the bread cubes with olive oil on a small baking sheet, and bake for 10 minutes until golden and crisp.
Cool before adding to the salad.
To make the salad: In a large salad bowl, toss romaine with Parmesan, croutons, and dressing until coated.
Top each serving with a halved soft-boiled egg and a fresh crack of black pepper.
Store leftover dressing in the fridge for up to 3 days.

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