A Caesar salad is a no-fail salad option. Spruce up the quintessential Caesar salad by adding extra components: Think perfectly poached eggs and juicy meat morsels.
Caesar Salad with Poached Eggs Recipe
Caesar Salad with Poached Eggs Ingredients
- 1 Cup mayonnaise
- 4 to 6 fillets anchovies mashed with a fork
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 piece lemon juiced
- 1 to 2 teaspoons Worcestershire sauce
- about 1 teaspoon Vinegar
- 6 pieces Egg at room temperature
- 2 heads Romaine lettuce washed, dried, and torn
- 2 slabs bacon sliced into 1/4-inch-thick slices and pan-fried until golden brown
- 6 tablespoons parmesan cheese freshly grated
- Make the caesar dressing: combine all ingredients in a food processor and pulse to blend. Season to taste with salt and pepper. Place in an airtight container and store in the refrigerator until ready to use.
- Twenty minutes before serving, poach the eggs: bring an inch of water and 1/2 teaspoon vinegar in a nonstick frying pan to a simmer. Turn heat down to the lowest setting. Break 1 egg into a small bowl and gently lower into the hot water. Using a spoon, gently fold the whites of the egg towards the center, keeping the egg as round as possible as it cooks. The egg is done when the whites become opaque, about 2 to 3 minutes. Drain on a paper towel-lined plate. Repeat with remaining eggs.
- Right before serving, toss lettuce in the dressing and portion among bowls. Top with bacon slices and a poached egg. Sprinkle with grated parmesan cheese and freshly ground black pepper. Serve immediately. TIP: If you’re serving this salad as part of a buffet spread, don’t add the dressing to the greens just yet—adding it too early will make your leaves soggy. Serve lettuce, dressing, and other components separately