Caesar Salad with Soft-Boiled Eggs Recipe
Enjoy a classic Caesar Salad upgraded with soft-boiled eggs for an extra layer of richness. This recipe is perfect for any meal of the day.
Equipment
- 1 Salad spinner For drying lettuce
- 1 Saucepan For boiling eggs
- 1 Mixing Bowl For the dressing and salad
Ingredients
- 2 heads Romaine lettuce Torn into bite-sized pieces
- 4 Soft-boiled eggs Peeled and halved
- 1 cup Croutons
- 1/2 cup Parmesan cheese Shaved
- 6 anchovy fillets Anchovies
- 2 cloves Garlic Minced
- 2 tbsp Lemon juice Freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup Olive oil Extra virgin
- to taste Salt and black pepper
Instructions
- Bring a saucepan of water to a boil, gently add the eggs, and cook for 6-7 minutes for soft-boiled eggs. Transfer to ice water to cool before peeling.
- In a bowl, whisk together anchovies, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Slowly whisk in olive oil until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, toss the romaine lettuce with the Caesar dressing until well coated. Top with croutons, shaved Parmesan, and soft-boiled eggs.
Notes
For a vegetarian version, omit the anchovies and use a vegetarian Worcestershire sauce.
Nutrition
Serving: 1gCalories: 310kcalCarbohydrates: 12gProtein: 14gFat: 23gSaturated Fat: 5gCholesterol: 195mgSodium: 710mgPotassium: 449mgFiber: 3gSugar: 3gVitamin A: 68800IUVitamin C: 8mgCalcium: 1600mgIron: 0.4mg
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