Recipe courtesy of Michael Lomonaco
Episode: Ceasar Salad
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly.

Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Caesar Salad

Recipe courtesy of Food Network Kitchen

Caesar Salad

Recipe courtesy of Wolfgang Puck

Kale Caesar Salad

Recipe courtesy of Anne Burrell

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Wrap

Recipe courtesy of Jeff Mauro

Tuna Salad

Recipe courtesy of Food Network Kitchen

Cranberry Salad

Recipe courtesy of Phyliss Pellman Good

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword