Extreme Caesar Salad
Who needs carbs when you can have lots of anchovy and garlic — and beautifully coddled eggs? That’s the approach we take to a Caesar salad. Bonus: If you stick with Lea & Perrins as your Worcestershire sauce brand, it’s gluten-free.
Read: “Inspired by old Hollywood, this may be the world’s most craveable Caesar”
Serves 2 as a main course for lunch or 4 as a starter for dinner.
Ingredients
2 large eggs
4 medium garlic cloves, peeled
5 anchovies (salt-cured, not white anchovies), rinsed, patted dry and chopped very fine
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from half a juicy lemon)
1 tablespoon red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
Freshly ground black pepper
Grated zest of 1 lemon
2 tablespoons extra virgin olive oil
2 Romaine lettuce hearts, washed, dried and cut into bite-sized pieces
1 cup finely grated Parmesan cheese
Instructions
Extreme Caesar, before tossing
1. Place the eggs in a saucepan, cover with cold water and bring to a boil. Remove from the heat and let sit in the hot water for 3 1/2 minutes. Run under cold water to cool them. Set aside.
2. Put the garlic cloves through a press into salad bowl. Add the anchovies, lemon juice, vinegar, Worcestershire sauce, salt, about 12 good grindings of black pepper and about half the lemon zest, and whisk to combine. Whisk in the olive oil.
3. Add the lettuce to the bowl and top with 3/4 cup of the Parmesan. Crack the eggs over the bowl and scrape them into the salad, discarding the shells. Toss the salad well, breaking up any big pieces of egg. Taste, and adjust seasoning — adding salt and a squeeze of lemon if necessary. Garnish with the remaining Parmesan, the remaining lemon zest and a few more grindings of pepper.
Extreme Caesar Salad
Ingredients
- 2 large eggs
- 4 medium garlic cloves, peeled
- 5 anchovies (salt-cured, not white anchovies), rinsed, patted dry and chopped very fine
- 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from half a juicy lemon)
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoon Worcestershire sauce
- Freshly ground black pepper
- Grated zest of 1 lemon
- 2 tablespoons extra virgin olive oil
- 2 Romaine lettuce hearts, washed, dried and cut into bite-sized pieces
- 1 cup finely grated Parmesan cheese
Instructions
- Place the eggs in a saucepan, cover with cold water and bring to a boil. Remove from the heat and let sit in the hot water for 3 1/2 minutes. Run under cold water to cool them. Set aside.
- Put the garlic cloves through a press into salad bowl. Add the anchovies, lemon juice, vinegar, Worcestershire sauce, salt, about 12 good grindings of black pepper and about half the lemon zest and whisk to combine. Whisk in the olive oil.
- Add the lettuce to the bowl and top with 3/4 cup of the Parmesan. Crack the eggs over the bowl and scrape them into the salad, discarding the shells. Toss the salad well, breaking up any big pieces of egg. Taste, and adjust seasoning — adding salt and a squeeze of lemon if necessary. Garnish with Parmesan, the remaining lemon zest and a few more grindings of pepper.