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Romaine Caesar Salad

Course Salad
Cuisine European
Servings 4 servings


  • 3 pcs. egg yolks
  • 270 ml. corn oil
  • 90 ml. olive oil
  • 10 g. garlic chopped
  • juice of 1 lemon
  • 20 ml. anchovy local sautéed in Garlic and strained
  • 180 g. cheese (parmesan)
  • 200 g. (crispy) bacon
  • 3 heads lettuce romaine, medium size
  • 2 pcs. soft boiled egg whole
  • 4 pcs. baguette french thinly sliced
  • (cured) ham, optional


  1. Whisk egg yolks and white wine together in a metal bowl until the mixture is thickened enough and has doubled in volume.
  2. Place the bowl over a saucepan containing barely simmering water or use a double boiler. The water should not touch the bottom of the bowl.
  3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will curdle.
  4. Remove from heat then slowly drizzle the oil mixture and continue to whisk until the sauce is thickened. If the sauce gets too thick, whisk in a few drops of warm water to adjust the consistency.
  5. Add in garlic, lemon juice, local anchovy and half of the amount of parmesan cheese.
  6. Arrange the bacon on a metal tray and cook it in the oven until it gets brown and crispy, then set aside.
  7. Cut the romaine lettuce into quarters, then clean in running water, trim and drain.
  8. In boiling water, add whole eggs and cook for 7 minutes.
  9. Transfer to ice water and let it sit for a few minutes, then peel.