Mater Chef Caesar salad Recipe

Name: Mater Chef Caesar salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg yolks coddled; 1 1/2 tablespoons dijon mustard; 2 cloves garlic miced; salt and black pepper to taste; 2 tablespoons lemon juice; 1/2 cup olive oil, extra-virgin; 2 ounces anchovy fillets minced, optional; 1 bunch romaine lettuce; 1/4 cup red onion thinly sliced; 2 each eggs hard boiled, and halved; 1 cup croutons homemade or store-bought; 1/4 cup parmesan, parmigiano-reggiano cheese, grated plus extra for sprinkling

Servings: persons

1 large egg yolks coddled
1 1/2 tablespoons dijon mustard
2 cloves garlic miced
salt and black pepper to taste
2 tablespoons lemon juice
1/2 cup olive oil, extra-virgin
2 ounces anchovy fillets minced, optional
1 bunch romaine lettuce
1/4 cup red onion thinly sliced
2 each eggs hard boiled, and halved
1 cup croutons homemade or store-bought
1/4 cup parmesan, parmigiano-reggiano cheese, grated plus extra for sprinkling

1
Using a whisk or food processor, mix the egg yolk, garlic, mustard, salt, black pepper, lemon juice, and anchovies if needed.
2
After they are thoroughly mixed, slowly drizzle in the olive oil, and I mean slowly.
3
You are making an emulsion and if you pour the oil in too quickly it will not form properly.
4
(An emulsion is a mixture of fat and a water based liquid.)
5
Pour a thin stream with either the food processor or your arm in constant motion.
6
As it forms you can pour it faster.
7
Combine only about three quarters of the dressing with the lettuce and red onion at first, adding the rest if necessary.
8
Add the cheese and toss to combined.
9
Divide the salad among serving plates.
10
Top hard boiled egg halves, croutons and sprinkle a bit parmesan cheese.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg yolks coddled, 1 1/2 tablespoons dijon mustard, 2 cloves garlic miced, salt and black pepper to taste, and more.

Yes, Mater Chef Caesar salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mater Chef Caesar salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions