Warm Deconstructed Caesar Salad
Updated November 4, 2025
Photo Illustration by Tony Cenicola/The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons white wine vinegar
4 large eggs
1 head romaine lettuce, cored, rinsed, dried
¼ cup pine nuts
6 tablespoons Tuscan extra virgin olive oil
8 anchovies in oil, drained and chopped
1 ½ teaspoons Dijon mustard
Freshly ground black pepper
2 ounces Italian Parmesan, shaved with a vegetable peeler
Nutritional analysis per serving (4 servings)
8 grams carbs; 202 milligrams cholesterol; 412 calories; 20 grams monosaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 36 grams fat; 4 grams fiber; 566 milligrams sodium; 17 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
- Step 2
Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
- Step 3
Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.
Private Notes
Comments
really good. no pine nuts so subbed green pepitas/pumpkin seeds roasted as per recipe. added Worcestershire and juice of half lemon and more black pepper to dressing while still in pan. scattered larger shavings of parm over dressed lettuce before placing poached egg, grated more parm over egg with a grind of pepper. salt from anchovies nicely balanced with lemon juice. didn't poach the eggs longer than it took the whites to set, yolks made a delicious mess with dressing with first forkful.
Just ditch the fish and you've recreated the original
Good. Appreciated the suggestions of Worcestershire sauce, a bit of lemon juice, and barely poached eggs. Next time, I won’t use as many anchovies. They were a little overbearing. One big difference for me: croutons in Caesar salad are non-negotiable. Offered a big bowl of crunchy ciabatta croutons on the side, baked with olive oil and a little salt. There were none left over.
One of the best salad recipes ever!
Yum! Closest recipe to Cesar Cardini's original Bravo!