caesar salad with egg recipe

Written ByJenny Smyth Posted on
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The Best caesar salad with egg recipe

I’m so excited to share with you my family’s favorite Caesar salad with egg recipe. This classic dish has been a staple in our household for years, and I’m always happy to see the look of delight on my kids’ faces when they take their first bite. The combination of crispy romaine lettuce, savory parmesan cheese, and tangy Caesar dressing is a match made in heaven.

But what really sets this recipe apart is the addition of a perfectly cooked egg on top. It adds a richness and creaminess that takes the salad to a whole new level. I love serving this at family gatherings, potlucks, and even just as a quick and easy weeknight dinner.

It’s a crowd-pleaser for sure! The best part is that it’s incredibly easy to make and requires minimal ingredients. My kids are always asking me to make it, and I’m happy to oblige.

In fact, I think I’ll make it for dinner tonight! This recipe has been passed down through generations in my family, and I’m so glad I can share it with all of you now. It’s a true classic that never goes out of style.

So grab your ingredients and let’s get started!

Classic Caesar Salad with Egg

4.6 from 1192 votes

A traditional Caesar salad featuring a rich, creamy dressing made with a soft-boiled egg. Crisp romaine lettuce, crunchy croutons, and shaved Parmesan cheese complete this timeless dish.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

1 large head romaine lettuce, washed and dried
1 cup croutons
1/2 cup shaved Parmesan cheese

For the Dressing

1 large egg
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

👨‍🍳Directions

1Bring a small saucepan of water to a gentle boil over medium-high heat.
2Carefully lower the egg into the water using a slotted spoon and boil for exactly 6 minutes for a soft-boiled yolk.
3Immediately transfer the egg to a bowl of ice water and let it cool for 2 minutes to stop the cooking process.
4Peel the cooled egg and place it in a blender or food processor.
5Add the minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce, then blend on low speed for 10 seconds until combined.
6With the motor running, slowly drizzle in the olive oil in a steady stream until the dressing emulsifies and thickens, about 30 seconds.
7Add the grated Parmesan cheese to the dressing and pulse 2 to 3 times to incorporate.
8Season with salt and black pepper to taste, then blend for another 5 seconds.
9The dressing should be creamy and pale yellow in color.
10Tear the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
11Pour the dressing over the lettuce and toss gently with tongs until every leaf is evenly coated, about 1 minute.
12The lettuce should glisten without being soggy.
13Sprinkle the croutons and shaved Parmesan cheese over the dressed salad.
14Toss lightly once more to distribute the toppings, then serve immediately on chilled plates for the best texture and flavor.

🔧Equipment

Small saucepan
Slotted spoon
Bowl of ice water
Blender or food processor
Large salad bowl
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 14g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 12g

📝Notes

For a more intense garlic flavor, let the minced garlic sit in the lemon juice for 5 minutes before blending. Use day-old bread for croutons to ensure they stay crunchy.

Watch Video Of How Classic Caesar Salad with Egg Works

This Caesar salad with egg recipe is always a good idea for any occasion – whether it’s a family gathering, potluck, or just a quick weeknight dinner. The best part is that it’s incredibly easy to make and requires minimal ingredients.

You can store leftovers in an airtight container in the refrigerator for up to 24 hours and reheat as needed. Serve it at room temperature or chilled – either way, it’s sure to be a hit!

❓ Frequently Asked Questions About Caesar Salad with Egg

Q: What is the origin of Caesar salad?

Caesar salad was created by Italian-American chef Caesar Cardini in the 1920s. He opened a restaurant in San Diego called Caesar’s Palace, where he served this dish as a signature item.

Q: Can I use different types of lettuce in this recipe?

While romaine is traditional, you can use other types of lettuce like iceberg or butter lettuce if you prefer.

Q: How do I store leftover Caesar salad?

It’s best to store leftover Caesar salad in an airtight container in the refrigerator for up to 24 hours.

Q: Can I make this recipe without anchovies?

You can omit the anchovies if you’re not a fan or if you’re looking for a vegetarian option.

Q: Can I add protein like chicken or bacon to this recipe?

Sure thing! Adding protein like chicken or bacon makes this salad even more satisfying and filling.

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