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Caesar Salad

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Makes 4 servings 1x

Time 20 minutes

Units Scale


  • 1 clove garlic, halved
  • 2 eggs
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • 2 tablespoons chopped anchovies, or to taste
  • Dash Worcestershire sauce
  • Salt and pepper
  • 1 large or 2 small heads romaine lettuce, torn into pieces (about 6 cups)
  • Croutons (see below)
  • 1/2 to 1 cup grated parmesan cheese


1. Rub the inside of a salad bowl with the garlic clove; discard the spent garlic.

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 needle. Boil the eggs for 60 to 90 seconds; they will just begin to firm up. Crack them into the bowl, being sure to scoop out any white that clings to the shell.

3. Beat the eggs with a fork to combine. Gradually add the lemon juice, then the oil, beating constantly.

4. Stir in the anchovies and Worcestershire. Taste and add salt if needed and plenty of pepper. Add the lettuce and toss well. Top with the croutons and parmesan, then toss again at the table. Serve immediately.

My Kind of Croutons


I like the crust left on: Cut about 8 ounces of bread from a whole loaf into 1/2-inch to 1-inch cubes. (Or if you already have slices, cut into squares.) Put 1/4 cup or more olive oil in a skillet large enough to hold the bread. When hot, add the bread and cook, tossing occasionally, sprinkling with salt and pepper, and adding more oil as needed, until lightly browned and crisp all over, 10 to 15 minutes.

— Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition