Egg Caesar salad

    30 min

    This delightful egg Caesar salad is made with fresh romaine lettuce, hard-boiled eggs, anchovies, Parmesan cheese and garlic croutons. It is then drizzled with a flavourful mustard-lemon dressing to give a final overall wow effect.


    Dorset, England, UK
    2 people made this

    Serves: 6 

    • For the salad
    • 1 romaine lettuce
    • 1 (50g) tin anchovy fillets in oil
    • 6 large eggs, hard-boiled and quartered
    • 25g (1 oz) grated Parmesan cheese
    • For the croutons
    • 3 tablespoons olive oil
    • 1 garlic clove, halved
    • 110g (4 oz) crusty white bread, cubed
    • For the dressing
    • 1 large egg, hard-boiled
    • juice of 1/2 a lemon
    • 1/2 teaspoon caster sugar
    • 1/2 teaspoon Dijon mustard
    • 1/2 teaspoon Worcestershire sauce

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

      For the salad:

    1. Tear the lettuce into large pieces and place into a salad bowl. Drain the anchovy fillets (reserving 2 tablespoons of the oil for the dressing) and chop. Add the chopped anchovies to the lettuce together with the quartered eggs and Parmesan cheese.
    2. For the croutons:

    3. In a large frying pan, heat 3 tablespoons oil and add the garlic. Add the cubed crusty bread and cook and stir for a few minutes until the croutons are golden brown. Remove and discard the garlic. Blot the croutons with kitchen paper and add to the salad.
    4. For the dressing:

    5. Cut the 1 hard-boiled egg into quarters and blend in a food processor. Add the lemon juice, caster sugar, anchovy oil, Dijon mustard and Worcestershire sauce and blend until well combined. Season and drizzle over the salad.
    6. Toss all of the salad ingredients together and serve immediately.

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