Caesar Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Caesar Salad
  • 2 egg yolks
  • 1 clove garlic
  • 30 ml (2 T) lemon juice
  • 5 ml (1 t) Dijon mustard
  • 4 anchovy fillets, rinsed
  • 160 ml (β…” C) sunflower oil
  • 65 ml (ΒΌ C) olive oil
  • 45 – 65 ml (3-4 T) water
  • pinch salt
  • 15 ml (1 T) Worcestershire Sauce
  • 45 ml (3 T) olive oil
  • 45 ml (3 T) butter
  • 16 slices fresh baguette
  • 2 cos lettuce, washed and dried
  • 4 soft – boiled eggs, halved
  • 6 anchovy fillets, drained and rinsed
  • shavings of parmesan cheese
  • salt and freshly ground black pepper
  1. To make the dressing, place the egg yolks, garlic, lemon juice, mustard and anchovies into a food processor and whiz together until smooth and pale.
  2. With the processor running, gradually add the oils to make a smooth and creamy emulsion. Add enough of the water to create the desired consistency.
  3. Add the salt and the Worcestershire sauce and adjust the seasoning to taste.
  1. Heat the olive oil and the butter in a small frying pan. Fry the baguette slices in batches on both sides until they are golden and crispy. Set aside.
  2. Place the lettuce leaves in a bowl. Add the eggs, anchovies and parmesan cheese. Season with the salt and pepper.
  3. Add enough of the dressing to give the ingredients a light coat when gently tossed.
  4. Arrange the salad on a platter and finish with the baguette croutons.
  5. Serve immediately.
Recipe by Pomegranate Days at