Ceasar Salad

A Caesar salad done the original way. Crisp romaine broken into strips, dressed with garlic oil, coddled eggs, Worcestershire sauce, and fresh lemon juice, then finished with grated Parmesan and croutons. No bottled dressing, no shortcuts.

The layered tossing technique is what makes a traditional Caesar different from just pouring dressing on lettuce. Oil goes on first to coat and protect the leaves. Salt and pepper come next. Then the coddled eggs, Worcestershire, and lemon juice get added and tossed to create the dressing right on the lettuce. The cheese and croutons go on last so they don’t get soggy.

Coddled eggs (briefly boiled, about one minute) provide the creamy body that holds the dressing together. They’re the emulsifier that makes a Caesar cling to each leaf instead of pooling at the bottom of the bowl.

Chef Tips

• Coddle the eggs by lowering them into boiling water for exactly one minute, then into ice water. The whites should be barely set, the yolks still completely runny.
• Use garlic-infused oil for a mellow garlic flavor throughout. Raw minced garlic can be harsh in this salad.
• Toss and serve immediately. Caesar salad wilts fast once the acid hits the leaves.
• Discard the tough outer romaine leaves. Only use the crisp inner hearts.

Variations

• Add anchovy fillets or anchovy paste to the dressing for a more traditional, briny depth.
• Top with grilled chicken breast for a main-course Caesar.
• Use kale instead of romaine for a sturdier, more textured salad.