This classic salad is traditionally assembled in front of patrons at fine-dining restaurants. To make this recipe at home, simply prep the ingredients in advance and set them out on a tray alongside a wooden serving bowl; take the tray to the table and assemble the salad as your guests watch in awe.
- Prep time 25 minutes
- Total time 25 minutes
Ingredients
Method
In saucepan of gently simmering water, cook egg for 1 minute. Drain and rinse under cold water. Set aside.
Rub inside of wooden serving bowl with cut sides of garlic; discard garlic. Add anchovies to bowl; using fork, mash into paste. Crack egg into bowl; add lemon juice, Worcestershire sauce, salt, mustard and pepper. Gradually whisk in oil in thin steady stream until combined.
Add lettuce; toss to coat. Add croutons and Parmesan; toss to combine. Serve immediately.
Tip from The Test Kitchen: Caesar dressing gets its rich texture from raw egg. Briefly coddling, or gently simmering, the egg helps eliminate the risk of bacteria without cooking the egg. It's safe for most people to eat raw Canada Grade A eggs that have been handled properly (kept refrigerated, clean and free of cracks), but very young children, pregnant women, the elderly and people with a compromised immune system should avoid eating raw egg.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 516 mg
- Sugars 3 g
- Protein 5 g
- Calories 216.0
- Total fat 18 g
- Potassium 266 mg
- Cholesterol 37 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
%RDI
- Iron 11.0
- Folate 56.0
- Calcium 9.0
- Vitamin A 77.0
- Vitamin C 35.0
