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Caesar Salad 



  • head of Romaine lettuce
  • eggs
  • cloves of garlic
  • 8 tablespoons of olive oil
  • anchovies
  • a blade of chives
  • a sprig of tarragon
  • pepper
  • lemon juice

For the Croutons

  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 2 cups of crustless bread slives
  • 9 tablespoon of grated parmesan

Temperature: ° F


Recipe for 4 servings Wash the lettuce. Wrap the leaves in a towel and refrigerate 3 hours to keep them crisp. Hard boil 2 eggs. Cut them into four. To prepare the croutons : Heat the oil and the butter in a skillet over medium heat. Dice the bread and sauté on all sides. Place them in an Emile Henry round bowl, add the parmesan and mix well. Cover and put aside. Squeeze the lemon. Peel and crush the garlic. Place them in a bowl with the raw egg and the oil and mix well. Pour equally into Emile Henry bowls. Cut up the lettuce and the anchovies. Place them into the bowls with the hard-boiled eggs. Mix and add the croutons. Cut up the chives and the tarragon. Sprinkle over the salad. Use salt and pepper to taste and serve.

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