Caesar salad

Name: Caesar salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: American
Ingredients: 4 anchovy fillets, finely chopped; 35 g (1¼ oz) Parmesan, freshly grated; 2 tablespoons finely chopped fresh parsley; 160 ml (5¼ fl oz) olive oil; 1 tablespoon lemon juice, or to taste; 2 egg yolks; 4 slices of white bread, crusts removed; 80 ml (2¾ fl oz) olive oil; 1 head of cos lettuce; 2 eggs; 2 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

This salad is often thought of as an American dish, but was actually created by Caesar Cardini in Tijuana, Mexico in the 1920s.

Ingredients

Dressing

2 egg yolks
1 tablespoon lemon juice, or to taste
160 ml (

Americas
Starter
Pescatarian
Central America
Mexico

Method

To make the dressing, beat the egg yolks and lemon juice using a whisk or blender. Add the oil in a thin steady stream and beat until thick and smooth. Stir through the anchovies and garlic and season to taste with salt, pepper and extra lemon juice. Set aside.
To hard-boil the eggs, place them in a small saucepan and cover with cold water. Bring to a gentle boil