Name: Caesar Salad with Hard-Boiled Egg
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: 1 pc baguette; olive oil; salt; 2 heads romaine lettuce; 40 g parmesan; 1 pc egg; 4 pcs anchovies; 1 clove garlic; 4 teaspoons dijon mustard; 1 pc lemon; 4 teaspoons worcestershire sauce; 80 ml olive oil; 30 g parmesan; salt; ground pepper

Step by step process

Dressing

1
Finely chop the anchovies and peeled garlic, then mash into a smooth paste on a cutting board - this is the flavourful base for a caesar salad hard-boiled egg recipe.
2
In a bowl, combine the mustard, Worcestershire sauce, and juice of half a lemon. Mix thoroughly.
3
Slowly drizzle in the olive oil while whisking constantly to form a smooth, creamy emulsion. The dressing should have a glossy sheen.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
4
Stir in finely grated Parmesan, season with salt and freshly ground black pepper, and adjust the acidity with a few more drops of lemon juice.

Hard-Boiled Eggs

5
Place the eggs in a saucepan with cold water, bring to a boil, and cook for 9 minutes until both whites and yolks are firm.
6
Transfer the eggs to cold water, peel, and cut lengthwise in half. The yolks should be bright yellow, not grey.
TIP:
Toast croutons in a pan while stirring constantly and watch their color to ensure they are golden and crispy, but not bitter or burnt.

Croutons

7
Cut the baguette into evenly sized small cubes so they toast uniformly.
TIP:
After washing, let the lettuce leaves drain and dry them in a salad spinner or on a clean towel to keep them crisp and prevent them from becoming soggy.
8
Heat a little olive oil in a pan and add the bread cubes. Toast for 5-8 minutes, stirring often, until golden and crisp on all sides.
9
Once golden and crisp, sprinkle lightly with salt and spread out on a plate to cool completely.

Assembly

10
Wash the romaine leaves thoroughly and dry well, then tear into bite-size pieces and place in a large bowl.
11
Add the dressing and gently toss to lightly coat the leaves. Mix in most of the croutons and half the grated Parmesan.
12
Serve in deep bowls. Top with remaining croutons, Parmesan shavings, and 4 egg halves (2 eggs for 4 servings).