Caesar Salad (and How to Coddle an Egg)

This recipe has been part of family dinners since I was a child (I slowly developed a love of anchovies as I grew older!) and originated from my Italian grandfather. He always made it best, but I am constantly trying to come close. No family dinner was complete without multiple servings of this tangy, addicting salad. For an extra treat, serve with garlic bread to sop up extra dressing.

I really like Caesar salad served with beautiful, whole romaine lettuce leafs and loaded with anchovies. The salad dressing includes anchovies, which I highly recommend, but you can omit if you prefer. You can do it up your way! Chopped or whole lettuce, anchovies, Parmesan, and croutons … top it how you like. This makes enough for 6 well-dressed salads.

Recipe notes: A coddled egg is used to help emulsify the dressing and kill any bacteria. Essentially, a coddled egg is a slightly cooked egg. For homemade dressings you want to only cook the egg enough to warm and thicken the yolk.


  • 2 heads romaine lettuce, washed and dried, chopped or plated as whole lettuce leafs
  • 1 coddled egg
  • 1/2 cup olive oil
  • 1 tsp. ground mustard
  • 2 tbsp. red wine vinegar
  • 2 tsp. Worcestershire sauce
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. minced garlic
  • 1/4 tsp. salt
  • 3 anchovies, minced for the dressing
  • Optional toppings: anchovies, Parmesan cheese, croutons

Prepare and plate your lettuce.

Coddle your egg:

  1. Start with a very fresh egg that is room temperature (you can place in warm water to warm if needed).
  2. Fill a small saucepan (deep enough to cover the egg) with water and bring to a boil.
  3. Using a spoon, carefully lower the egg into the boiling water.
  4. Remove from heat, cover, and let sit for 2 minutes.
  5. Remove from the water and immediately run under cold water.
  6. Crack the egg over a small bowl – you may notice that some of the white has begun to cook (that is a-okay).
  7. Pour the egg into the container you plan to use to make your dressing.

Now that your egg is coddled, add all other ingredients, from olive oil to anchovies. Shake or whisk to combine. Serve immediately.

2 thoughts on “Caesar Salad (and How to Coddle an Egg)

  1. Molly October 17, 2012 / 9:33 PM

    We made caesar salad (well, without parm and anchovies) tonight using your recipe for the dressing, Ash! (and using EarthDance romaine 🙂

    • thequickanddirtycook October 18, 2012 / 12:01 PM

      Nice! I hope you liked it and I bet the Earth Dance romaine was awesome 🙂

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