Caesar salad

Caesar salad

27 ratings

Marion, teacher and mom


„I like to prepare this meal whenever I have friends over for lunch.“

Difficulty

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

Ingredients

Servings:-2+
½
baguette
2
romaine lettuce hearts
50 g
olives (pitted)
50 g
cherry tomatoes
50 g
cucumber
3
eggs (divided)
2
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
  • ½  baguette
  • 2  romaine lettuce hearts
  • 50 g olives (pitted)
  • 50 g cherry tomatoes
  • 50 g cucumber
  • 3  eggs (divided)
  • 2  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

Utensils

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

Enjoy with

Gutedel, Ortenau, 2013
A typical wine from Baden with a neutral nose and light tones of nutmeg. Its harmonious acidity sets off the crispy freshness of the salad. Enjoy this wine between 9 - 11°C/48 - 50°F.

Nutrition per serving

Cal
394
Protein
12g
Fat
26g
Carb
23g

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.
  • 1 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.
  • 2 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 olives
  • 50 cherry tomatoes
  • 50 cucumber
  • 2 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.
  • 2 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 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.