Classic Caesar Salad

By pressurecooker

This restaurant classic is easy to make and utterly fantastic!

Ingredients

• 1 medium garlic clove
• 2 eggs
• 2 T fresh lemon juice
• 6 T olive oil
• 2 or 3 oil-packed anchovies, cut into bits
• dash Worcestershire sauce, or more as needed
• 2 medium heads romaine lettuce, torn into pieces (about 8 cups)
• salt and freshly ground black pepper
• 1 cup croutons
• 1/2 cup freshly grated Parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1. Rub the inside of a large bowl with the cut sides of the garlic clove, then throw the halves away.
2. Bring a small saucepan of water to a boil and adjust the heat so it bubbles gently. Use a spoon to lower the eggs into the pot and cook for 60 to 90 seconds. Remove the eggs with a slotted spoon, let cool just enough to handle, then crack them into the bowl and scoop out the white that clings to the shell if necessary to remove all of the egg.
3. Beat the eggs with a fork. Gradually drizzle in the lemon juice and then the oil, beating all the while. Stir in the bits of anchovies and incorporate them into the dressing.
4. Add the lettuce and toss well. Taste a piece, then sprinkle with salt, lots of pepper and a little more Worcestershire sauce if you like; toss again. Top with the croutons and Parmesan, then toss one last time at the table. Serve right away. Makes 4 servings.