Caesar Salad

Alain Passard

Ingredients

  • even-sized waxy potatoes
  • large eggs
  • tomatoes
  • heads romaine lettuce, torn into bite-sized pieces
  • 2 Tablespoons  coarsely chopped fresh herbs, such as chervil, cilantro, and basil
  • large red onion, finely sliced
  • 12  small freshly filleted anchovies, or 12 preserved anchovies rinsed free of salt
  • 1 Teaspoon  fine-grained mustard
  • 8 Tablespoons  extra-virgin olive oil
  •   A few shavings of fresh Parmesan
  •   Fleur de sel or salt of your choice and freshly ground white pepper, to taste

More Recipes

by The Art of Cooking with Vegetables Cookbook

Never so beautifully has a Caesar salad been illustrated before than with Alain Passard's collage. Eggs, tomatoes, and anchovies clearly show what a delicious and natural Caesar salad recipe this is. 

Directions

Bring a medium-sized pot of salted water to a light simmer and set up an ice bath.

Add the potatoes and cook, partially covered, until they are tender — about 12-20 minutes depending on size. Remove them with a slotted spoon and when they are cool enough to handle, cut them into slices.

Put the eggs into the simmering water, then let the water return to a light boil and cook them until firmly set but not dry — about 6-7 minutes. Plunge the eggs into the ice bath briefly to arrest their cooking, then peel them, and cut them in half. Core the tomatoes, peel them if desired, then cut them in quarters and deseed them.

In a large salad bowl, combine the lettuce, herbs, onion, tomatoes, potatoes, and anchovies. In another bowl, whisk together the mustard and the olive oil until well blended and drizzle this dressing over the salad ingredients. Use salad servers to lift and coat the salad gently in the dressing.

Present the salad on individual plates, adding 1/2 a boiled egg and a few shavings of fresh Parmesan to each one. Season with salt and freshly ground white pepper, to taste. Serve with farmhouse or olive bread, rubbed with a clove of crushed garlic, and toasted.

Notes

Recipe adapted from The Art of Cooking with Vegetables by Alain Passard, published by Frances Lincoln.

Nutrition

Calories per serving:

670 calories

Dietary restrictions:

Balanced, High Fiber Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

33%

Servings:

4
  • Fat 127g 196%
  • Carbs 335g 112%
  • Saturated 20g 99%
  • Fiber 68g 272%
  • Trans 0g
  • Sugars 46g
  • Protein 75g 149%
  • Cholesterol 401mg 134%
  • Sodium 1,657mg 69%
  • Calcium 864mg 86%
  • Magnesium 627mg 157%
  • Potassium 11,202mg 320%
  • Iron 31mg 170%
  • Zinc 11mg 72%
  • Phosphorus 1,684mg 241%
  • Vitamin A 113,962IU 2,279%
  • Vitamin C 421mg 702%
  • Thiamin (B1) 2mg 162%
  • Riboflavin (B2) 2mg 121%
  • Niacin (B3) 30mg 148%
  • Vitamin B6 6mg 307%
  • Folic Acid (B9) 2,103µg 526%
  • Vitamin B12 1µg 20%
  • Vitamin D 3µg 1%
  • Vitamin E 22mg 111%
  • Vitamin K 1,420µg 1,775%
  • Fatty acids, total monounsaturated 84g
  • Fatty acids, total polyunsaturated 17g
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