Caesar Salad

June 10, 2022

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Caesar Salad

A number of farms are bringing beautiful heads of romaine to the market these days, so now is the perfect time to make a real Caesar salad. I recently treated myself to two in a row, using romaine from Green Tractor. I used other ingredients from the market, too: garlic from El Guique, ciabatta from Cloud Cliff for croutons, and eggs I bought a while back and can’t remember from whom.

I haven’t eaten such delicious Caesars since the last time Romaines were in season, and I look forward to many as the beautiful heads keep coming in.

Mark Bittman’s recipe in his book How to Cook Everything is a useful guide for the real deal. I followed it except for step number two. Instead, I simply beat the eggs with a whisk and gradually added lemon juice and then olive oil (step three), and then proceeded with step four.

The Recipe


  • 1 clove garlic, halved
  • 2 eggs or ½ cup pasteurized egg product
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced anchovies, or to taste
  • Dash Worcestershire sauce
  • Salt and freshly ground black pepper
  • 1 large head romaine lettuce, torn into pieces
  • Croutons
  • ½ to 1 cup freshly grated Parmesan cheese


  1. Rub the inside of your salad bowl with the garlic clove; discard it.
  2. Bring a small pot of water to boil. Pierce a tiny hole in the broad end of each of the eggs with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, bring sure to scoop out the white that clings to the shell.
  3. Beat the eggs with a fork, gradually adding the lemon juice and then the olive oil, beating all the while.
  4. Stir in the anchovies and the Worcestershire. Taste and add salt if needed and plenty of pepper. Toss well with the lettuce; top with the croutons and Parmesan, then toss again at the table.
  5. Serve immediately.

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!