The Garlic Issue

Classic Caesar Salad

Yield 4 servings
2 ratings

Instead of using raw egg yolk, we used a coddled egg. This gentle cooking method and the addition of lemon juice help cook the egg and give the dressing a creamy texture.


3/4 cup extra-virgin olive oil

2 garlic cloves, minced

1/2 teaspoon salt, separated

1/2 teaspoon pepper, separated

4 ounces ciabatta, cut into 1/2-inch cubes (about 4 cups)

1 large egg

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 anchovy fillets, rinsed and minced, or 1/2 teaspoon anchovy paste

1/4 cup finely grated Parmesan cheese




Adjust oven rack to the middle position and heat oven to 350 degrees.

Cut the romaine lettuce into 1-inch pieces: first cut off the core and then cut each romaine heart in half lengthwise. Cut the halves in half lengthwise. Finally, cut crosswise into 1-inch pieces.

Stir 1/4 cup oil, half of garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add bread and toss to combine. Transfer bread to rimmed baking sheet and bake until lightly golden brown, about 18 minutes, stirring halfway through baking. Let cool completely.

Meanwhile, bring a small pot of water to a boil. Reduce heat to maintain a simmer. Crack the egg into a small bowl or large spoon and gently transfer to the simmering water. Cook for 60 seconds. Using a slotted spoon, remove the egg from the water and run under cold water to stop the cooking process.

Put the coddled egg in a bowl and add lemon juice, Worcestershire sauce, mustard, anchovies, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining garlic. Whisking constantly, slowly drizzle in remaining 1/2 cup oil until emulsified. Whisk in grated Parmesan.