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Try Anna Olson's take on a classic Caesar salad.


  • 2 Tbsp lemon or lime juice, freshly squeezed

  • 1 hardboiled egg yolk (chop and reserve cooked white)

  • 1-2 cloves garlic, minced

  • 1 tsp Dijon mustard

  • 1 tsp anchovy paste (optional)

  • 4 Tbsp extra virgin olive oil

  • 2 Tbsp tepid water

  • 3 Tbsp finely grated Parmesan cheese

  • salt & pepper

  • 8 cups chopped Romaine lettuce

  • 4 strips bacon, cooked and chopped

  • 1 cup toasted croutons*

  • Parmesan curls, for garnish


  • 1.

    In a wooden salad bowl, add lemon or lime juice, and finely grate in egg yolk (using the fine side of a box grater or a zesting rasp). Stir in garlic, mustard and anchovy paste (if using) with a fork. Stir in olive oil in a thin stream, then stir in water, Parmesan and season to taste.

  • 2.

    Add lettuce, bacon, croutons and reserved chopped egg white and toss. Serve salad garnished with Parmesan curls (peeled from cheese wedge using a vegetable peeler).


* For added flavour, toast croutons in the pan used for cooking your bacon. Simply sauté cubes of day-old bread in the bacon fat and season with pepper (usually the bacon fat adds enough salt).

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Posted by Report
Nice and freash. I used 3 anchovy fillets since can't find paste here in smalll town in eastern Finland. I 'd like to use plenty of black pepper. Keep it in fridge over night, next day the flavours are even better. Thanks Anna. We have used many of saled recipes which are exellent to taste during endless summer nights.