A homemade Caesar dressing can either make or break a salad, and this one totally makes the deal.
Keyword caesar salad
Prep Time 10minutes
Total Time 10minutes
2large eggscoddled (directions below)
4anchovy filets in oilroughly chopped, or 1 teaspoon anchovy paste
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1/3cupextra virgin olive oil
10cupsromaine lettucechopped into 1/2 inch pieces (about 2 heads of romaine)
4cupscookedshredded chicken breast
1cucumbersliced into coins
1/2cupgrated Parmesan cheese
Try one of these methods for coddling eggs. 1) Separate the yolks from the whites and save the whites for another use. Place the egg yolks in a microwave safe dish and microwave on HIGH for about 12 seconds. Remove and whisk. Or, 2) Placing whole eggs in shell into warm water. Boil enough water in a pan to cover eggs completely. Immerse the eggs in the boiling water with a slotted spoon then remove from heat. Cover and let stand for 30 seconds, then plunge into cold water to prevent further cooking. Divide the yolks from the whites.
Place the eggs in a blender. Add the pressed garlic, anchovy filets or paste, lemon juice, Worcestershire sauce, dry mustard, salt and pepper to the blender. Blend on high until combined. Slowly drizzle the olive oil into the blender until the dressing is emulsified. Pour into a small jar and set aside or refrigerate until ready to use.
In a large bowl, add the romaine lettuce, chicken breast and cucumber. Add about 2/3 of the dressing and toss to coat. Add the croutons and Parmesan cheese, toss lightly and season with more salt and pepper to taste.