Pic of Caesar salad

Caesar salad

Show ingredients


Caesar salad

Serves 4 25 min
Crisp lettuce tossed with piquant capers and anchovies in a punchy dressing and topped with grated Parmesan. The poached egg is optional, but turns a side into a complete meal. For more substance add croutons: cut some sourdough into cubes, toss with olive oil and seasoning and bake for 15 minutes at 200°C/Gas 6, until golden.


for the dressing

  • 1 egg
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 4 anchovies
  • 1 tsp capers
  • 80ml sunflower oil
  • pinch of sugar
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 50g Parmesan, grated
  • salt and pepper

for the salad

  • 2- 4 little gems, depending on size
  • 4 eggs
  • 1 tbsp Parmesan, grated
  • 1 tbsp spring onion, chopped


Prep time: 10 min
Cooking time: 15 min

To make the dressing

  • Step 1

    cook the whole egg in boiling water for 2 minutes, drain, peel quickly and place in the food processor with the lemon juice, garlic, anchovies and capers. Blitz until an emulsion is formed. Slowly start adding the oil in a steady stream to make mayonnaise and add the rest of the ingredients. Check the seasoning.

For the salad

  • Step 1

    remove the leaves from little gems, wash and dry well. Boil some water in a shallow pan, add a dash of vinegar and break in 4 eggs. Simmer for 1 minute, cover, then remove from the heat and set aside for 4 minutes.
  • Step 2

    Toss the leaves in the Caesar dressing until well coated, divide between 4 plates and arrange. Top each plate with a poached egg then sprinkle with Parmesan and spring onions.

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