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Wednesday, November 6

Caesar salad with poached eggs

1 yolk
Dijon mustard
1/8 teaspoon
Lemon juice
1 tablespoon
Garlic, sliver, crushed
1 clove
Anchovy paste
1 teaspoon
Peanut oil
5 tablespoons
Parmesan, freshly grated
1 ounce
Pepper, freshly ground

2 tablespoons
Anchovy fillets
1 tablespoon
Romaine lettuce, trimmed
2 heads
Bread, white; crust discarded, ½-inch cube cut
2 slices
Peanut oil
4 ½ tablespoons
Parmesan, shaved
4 ounces
Eggs, poached
Parsley, chopped
2 tablespoons
  1. In a medium bowl, whisk together the yolk, mustard, juice, and garlic until very smooth. 
  2. Add the anchovy paste, and then slowly whisk in the oil until amalgamated. 
  3. Add the cheese, and then water to give the dressing a slightly looser consistency. 
  4. Season with pepper to taste. 
  1. If necessary, soak the anchovies in milk for 30 minutes to remove excessive salt. 
  2. Trim the greenest outer leaves from the lettuce; cut the remaining into 1 ½-inch chunks, wash in cold water, and drain thoroughly; refrigerate. 
  3. Heat the oil in a skillet, and fry the bread cubes, turning, until golden all over. 
  4. Drain in a colander, and then on paper towels. 
  5. Place the lettuce in a large bowl, and pour about half of the dressing over the top, and mix delicately but thoroughly. 
  6. Pile the lettuce into four deep plates. 
  7. Scatter some croutons, and arrange three anchovy fillets on each salad. 
  8. Sprinkle cheese on top. 
  9. Roll the poached eggs in the parsley, and place one egg in the middle of each salad; serve immediately. 
Yield: 4
Recipe from Eggs by Michel Roux.

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