Ingredients
- Romaine lettuce, Cos can also be used
- 1 egg
- 3 garlic
- 1 tbsp anchovy paste
- 4 or 5 shakes Worcestershire sauce
- salt and black pepper
- 1 lemon, freshly squeezed
- olive oil
- 2 to 3 handfuls Parmesan cheese, grated
- croutons
Method
- Thoroughly wash and dry the lettuce.
- Bring a small pan of water to the boil and coddle the egg for 60 seconds.
- Squeeze the garlic into a wooden salad bowl, add the anchovy paste and smear both liberally around the edges of the bowl.
- Crack the coddled egg into the bowl, season with salt and pepper, add the Worcestershire sauce and whisk together.
- Add lemon juice to taste and whisk again, then add olive oil in small quantities whilst continuing to whisk. Taste test on a small piece of lettuce until perfect.
- Tear the lettuce into bite-size pieces, add to the mixture and toss gently.
- Decorate with croutons and cheese.
Notes
Named after its creator, Caesar Cardini, who got round a lack of ingredients when asked to feed a late guest at his Tijuana restaurant by cobbling together the now famous mixture. The original 1924 recipe did not include anchovies, now preferred by many, but Worcestershire sauce. Choice twist: Grilled chicken is often added to a classic Caesar salad, but as an alternative, try thin strips of steak or one or two tiger prawns instead.