Hail mighty Caesar!

There are many variations on this classic salad, at home you can add some grilled chicken or crispy bacon – but this is the original, and a mighty fine one at that…!

Our Kitchen Garden

Fresh from the garden: cos (romaine) lettuce, eggs, lemon

Recipe source: adapted from a recipe by Martha Stewart


  • Measuring – ½ cup, tablespoon, teaspoon, ½ teaspoon, 1/4 teaspoon
  • Small saucepan
  • Salad spinner
  • Chopping board & knife
  • Scales
  • Citrus juicer
  • Bowls – large, small
  • Mortar & pestle
  • Fork
  • Medium frying pan
  • Slotted spoon
  • Serving bowls






For the croutons

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Half a loaf of sourdough bread
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon ground black pepper

For the salad

  • 2 garlic cloves
  • 4 anchovy fillets
  • Flaked salt & black pepper
  • 1 lemon
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 4 large eggs to poach plus 1 extra
  • 1/2 cup extra-virgin olive oil
  • 1 large cos (romaine) lettuce
  • 80g Parmesan


What to do:

  • Preheat the oven to 200C.
  • Carefully melt the butter in the small saucepan.
  • Remove the crust from the half-loaf of bread and then slice the bread into cubes.
  • Combine the melted butter and tablespoon of olive oil in a large bowl. Add the cubes of bread and then sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a baking sheet. Bake until croutons are golden for about 10 minutes.
  • Meanwhile, discard the outer leaves of the lettuce, wash the inner leaves and spin them dry. Chop the leaves into 3cm ribbons.
  • Slice the crusts from the bread, discarding them, and cut the bread into 1cm cubes.
  • To poach 4 eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Fill the large bowl with cold water. Carefully crack each egg into a small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes before removing each egg into the bowl of cold water with a slotted spoon.
  • Meanwhile, weigh the parmesan and grate it. Juice the lemon to yield 1 tablespoon juice. Separate the remaining egg and reserve the yolk.
  • Place the garlic, anchovy fillets, and a teaspoon of salt into the mortar. Using the pestle, mash the garlic and anchovies into a paste. Using the fork, whisk in a grind of pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Transfer to the large bowl and whisk in the olive oil.
  • Add the croutons, the lettuce and most of the cheese to the bowl, and toss well. Divide into your serving bowls.
  • Carefully drain the eggs one by one and place on top of each salad. Sprinkle the remaining parmesan on and serve immediately!
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

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