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Caesar Dressing

Ingredients

  • 1 large egg
  • 1 large garlic clove, crushed
  • 1 tbsp lime juice (15 ml)
  • 2 tsp Worcestershire sauce (10 ml)
  • 4–5 anchovy fillets, finely chopped (optional)
  • 3 tbsp olive oil (45 ml)
  • Freshly ground black pepper, to taste
  • 25 g (1 oz) Parmesan, coarsely grated (to finish)
  • 1 cos (romaine) lettuce, torn (to serve)
  • 2 thick slices white bread, crusts removed, cubed (croutons)
  • Additional olive oil for frying croutons

Instructions

  1. Soft-coddle egg: place in cold water, bring to boil, cook 1 minute; transfer to cold water to stop cooking.
  2. Crack egg into a processor. Add garlic, lime juice, Worcestershire, anchovies (if using), and olive oil. Blend until emulsified. Season with black pepper.
  3. Fry bread cubes in a little olive oil until crisp; drain on paper.
  4. Toss lettuce with dressing, then add croutons and grated Parmesan. Serve immediately.

Source

Adapted from personal notes; structured to spec.