New Classic Caesar Salad Recipe from our Test Kitchen | Tasting Table
Prep Time:
10 minutes
Cook Time:
11 minutes
Servings:
4 servings
Ingredients
  • 1 large egg
  • ¼ cup fresh lemon juice (from 2 lemons)
  • ½ teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ small garlic clove, roughly chopped
  • ¼ teaspoon kosher salt, plus extra if needed
  • ¼ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 2 Romaine lettuce hearts, leaves separated
  • 3 cups homemade or store-bought croutons
  • Wedge of Parmigiano-Reggiano or other hard cheese, for shaving
Directions
  1. Hard-boil the egg: Bring a small saucepan of water to a boil over high heat. Add the egg, reduce the heat to medium-low and simmer for 11 minutes. Turn off the heat and place the cooked egg under cold running water. When the egg has cooled, roll on a hard surface to crack the shell. Peel.
  2. Make the dressing: To a blender, add the lemon juice, mustard, Worcestershire sauce, anchovies, garlic, ¼ teaspoon salt, the pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds; then, with the blender running, drizzle in the olive oil a little at a time. Taste and add more salt if needed.
  3. Place the lettuce leaves on a large platter. Top with the croutons and drizzle with the dressing. Use a vegetable peeler to shave the Parmigiano-Reggiano cheese over the salad. Serve.