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Caesar Salad

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | California cuisine | Salad

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518113

License: CC BY-SA 4.0 · Wikibooks contributors

#californian #recipes for salad #recipes using croutons #recipes using egg #recipes with images #recipes with metric units #recipes without cooking time #recipes without servings #very easy
Salad

Ingredients

Scale
  • 1 head Romaine lettuce, roughly chopped
  • ¼ cup (about 50 ml) extra-virgin olive oil, divided
  • Heavy pinch of sea salt
  • Freshly-ground black pepper
  • Drizzle of red wine vinegar
  • 3 shots Worcestershire sauce
  • 2 soft-boiled eggs
  • Garlic croûtons

Directions

  1. Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
  2. Add salt and pepper. Toss to coat.
  3. Add vinegar and toss to coat.
  4. Drizzle Worcestershire sauce over lettuce. Toss to coat.
  5. Crack eggs over salad. Toss to coat.
  6. Top with garlic croûtons and serve.

Notes

↑ Contrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.

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