Caesar Salad

You can use either raw egg yolks or the yolks from coddled eggs to make the dressing. Feel free to play with the proportions: Some people like more lemon; others like more anchovy.

Courtesy of Regan Burns Cafiso

Caesar Salad

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    2 very fresh eggs 1/2 cup grated Parmigiano-Reggiano cheese, plus extra for serving
    2 to 3 tablespoons fresh lemon juice 1/2 to 3/4 cup extra virgin olive oil
    1 teaspoon Dijon mustard Salt and freshly ground black pepper
    1 small clove garlic, mashed to a paste Romaine hearts
    1/4 teaspoon minced anchovy or anchovy paste (optional) Croutons
    Worcestershire sauce


    Prep: 10 min Total: 15 min (Quick)
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    • 1

      To coddle eggs, bring a small pot of water to a boil. Using a spoon, carefully place eggs in the pot and allow to cook for 3 minutes. Remove from water and cool in an ice bath. Crack open eggs and place yolks in a mixing bowl; discard the cooked whites and shells. (Note: Children, the elderly or people with compromised immune systems should not consume raw eggs.)

    • 2

      Add the lemon juice, mustard, garlic, anchovy, several dashes Worcestershire and half the cheese. Whisk to combine.

    • 3

      Slowly add the olive oil, pouring in a thin, steady stream while whisking constantly (you might not use all the oil).

    • 4

      When the dressing is thickened, stir in the remaining cheese and season with salt and lots of freshly ground black pepper.

    • 5

      Serve dressing on romaine hearts with croutons and more cheese.

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