Sleep Love Eat


One of the things we have missed most from our past life involving processed food is Caesar Salad. It seemed that only great-tasting caesar dressings existed in restaurants or bottles on the grocery store shelf. Inspired this past Thanksgiving to track down a delicious home-made recipe (quality control, you know), Jake found one that was a hit for us and all his family too. It involved coddling an egg, which was a term I’d never heard before, and a few other not-too-scary ingredients and techniques. It’s a fun one to make with someone as well – perhaps the perfect pairing to my Date Night Pizza!

So, without further ado, I am honored to introduce you to… (drumroll please)… CAESARLICIOUS:


  • 1 large Egg (farm-fresh if you can get one!)
  • 1 Teaspoon Worcestershire sauce
  • 3 Tablespoons fresh Lemon juice
  • 1 medium Garlic clove, crushed
  • 1 pinch Sea Salt
  • ½ Teaspoon Fresh Ground Black Pepper
  • 1 Teaspoon Capers
  • 1 Teaspoon Dijon Mustard
  • 1/3 Cup Olive Oil
  • 1/3 Cup grated Parmesan Cheese
  • 2 medium heads of romaine lettuce hearts

If you desire, also include

  • 1.5 teaspoons anchovy paste or 4 flat anchovies*


  • Bring a pot of boiling water to a boil, add the egg and cook for ONLY 45 SECONDS (coddling the egg). Remove from heat and let it cool off.
  • Combine the Worcestershire sauce, Lemon juice, crushed Garlic, Sea Salt, Fresh Ground Black Pepper, Dijon Mustard, Capers and Anchovies (if you wish) in a bowl.
  • Crack the coddled egg and add to these ingredients.

    coddling the egg cooks the whites just a touch - should look like this

  • Whisk until smooth.
  • SLOWLY add the olive oil to the bowl in a steady stream while constantly whisking again until smooth. If you add the oil too quickly, the dressing will be separate and will not emulsify.
  • Tear the Romaine hearts into 1-2 inch pieces and place in your salad bowl. Add dressing, toss, and top with the grated parmesan.
  • Serve. Eat. Enjoy.

*We made the recipe without the anchovy paste, and it tasted great – the Worcestershire is zesty enough for us!


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