Classic Caesar Salad with a Coddled Egg Dressing

Coddled egg is an egg that is briefly cooked for 2 minutes, both the yolk and white are still runny. For a Caesar dressing it is done to make the yolk slightly thicker. This in turn allows for a slightly thicker dressing.  You can skip the step if you prefer and then use the whole egg not just the yolk.

Serves 6 – 8

Preparation time: 40 minutes

Cooking time: 20 minutes

Total time: 1 hour


For the dressing

  • 2 whole eggs, dunked in boiling water for 2 minutes
  • 2 large cloves garlic, finely grated
  • 3 whole anchovy fillets, finely chopped (optional)
  • Or replace anchovies with an additional tablespoon of Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • ½ cup light olive oil (not extra virgin)
  • 1 heaped teaspoon smooth Dijon mustard
  • ½ cup parmesan cheese grated
  • Juice of 1 large lemon

For the salad

  • 4 small gem lettuce, rinsed and patted dry
  • 6 large eggs, soft boiled for 6 minutes
  • 150g bacon, chopped and cooked
  • 60g parmesan shavings
  • 100g croutons
  • Micro herbs to garnish
  • Lemon wedges to serve


  1. For the dressing: separate the eggs and place the coddled yolks in a bowl, mix well with the anchovies and the garlic. Slowly whisk in the oil and when thick, stir in the Worcestershire sauce, mustard, parmesan cheese and lemon juice.
  2. To assemble the salad, arrange the leaves in a Christmas Wreath pattern on a large, flat platter, leaving a round gap in the centre (may place a round bowl in the centre to ensure an even pattern).
  3. Arrange the soft-boiled eggs on the leaves, sprinkle with the croutons and bacon. Pour the dressing over the salad evenly and top liberally with freshly grated parmesan. Garnish with micro herbs, remove the bowl in the centre if used and serve with lemon wedges.