Caesar Salad

Caesar Salad has nothing to do with the Roman emperor Julius Caesar. It was the twentieth century innovation of Italian immigrant, Caesar Cardini, who made the original salad for a group of Hollywood actors.

The salad was said to contain coddled eggs, lemon juice, olive oil, grated Parmesan cheese, croutons, salt and pepper. There were no anchovies. Here is my twist on this classic that uses poached eggs and thin Parmesan wafers. Use hearts of romaine, the inner leaves that are necessary for the great crunch of this salad.

This is a quick, impressive, complete light supper or lunch dish combining protein, vegetables and fiber. Saving time: Keep a plastic container of grated Parmigiano Reggiano cheese and a bag of washed and dried lettuce greens in the refrigerator.


  • Serves 4
  • 1 cup grated Parmigiano Reggiano
  • 2 anchovies in salt, rinsed (optional)
  • 4 tablespoons light mayonnaise
  • Salt to taste
  • Grinding coarse black pepper
  • 1 tablespoon fresh squeezed lemon juice
  • 4 cups hearts of romaine lettuce, washed, spun dry and torn into pieces
  • 4 large eggs
  • Extra grated Parmigiano cheese for sprinkling


  1. Place a non stick 8-inch skillet over medium heat for 2 minutes. Spread 1/4 cup of the cheese into a 3-inch diameter in the pan. Cook the cheese until it begins to bubble and brown around the edges. Carefully slip a metal spatula under the cheese and remove it to a plate lined with paper towels. Make three more.
  2. In a small bowl mash the anchovies with a fork and combine them with the mayonnaise.( Or eliminate the anchovies). Test for saltiness; if you like more, add it. Stir in a good grinding of the pepper and the lemon juice. Set aside.
  3. Place the lettuce in a salad bowl. Toss the salad with the dressing and arrange on each of four salad plates. Place a cheese round at the edge of each plate. Set aside.
  4. Fill a one quart pot half full with water and bring it to a boil; reduce the heat and allow the water to come back to a simmer.
  5. Crack each egg separately into a small bowl, Slip them carefully one at a time into the water and poach gently for 2 minutes or until the egg white is set. Remove the egg with a slotted spoon. Place the egg in the center of the salad greens and serve immediately.
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