- 2 hearts of fresh, crunchy romaine lettuce
- 1 soft-boiled egg
- 1 raw egg yolk
- 1 teaspoon finely chopped garlic
- 4 desalted anchovies
- 4 tablespoons olive oil
- Juice of 1 lemon
- A few drops Tabasco
- 10 g grated Parmesan cheese
- 8 Parmesan shavings
- 20 small (1 cm) cubes of sandwich bread, browned in butter and drained on paper towels
- Salt and pepper
- Preparation time: 20 minutes
- Cooking time: 5 minutes
Caesar Salad: Ingredients and Step-by-Step Recipe
Difficulty: [usr 2]
The Caesar salad traces its origins to the 1920s in South Carolina. This elegant reinterpretation comes from culinary experts Julie Andrieu and Michelin-starred chef Michel Guérard.
The Recipe:
- Using a spoon, carefully lower the egg in its shell into a large pot of boiling water. Boil for 5 minutes after it returns to a boil. Refresh in cold water and peel gently under running water for a perfect soft-boiled egg.
- Break the romaine leaves by hand. Rinse quickly and dry thoroughly with paper towels.
- Coarsely chop the soft-boiled egg.
- Mix the garlic, anchovies, raw egg yolk, lemon juice, and 10 g grated Parmesan. Gradually whisk in the olive oil, then season with Tabasco, salt, and pepper. Stir in the chopped soft-boiled egg.
- Place the romaine in a salad bowl, toss with the dressing, sprinkle with golden croutons and Parmesan shavings, and serve immediately.
