RECIPE: Make Cibo e Beve’s Caesar Salad
A Caesar salad with a fried poached egg? We love this salad offering from Cibo e Beve. In addition to the egg, it comes with lots of crunchy croutons and an anchovy-spiked dressing. We’d love to know how they make it. — Milton Ellet, Johns Creek
Executive chef Linda Harrell of Cibo e Beve was happy to share this interesting version of a Caesar salad. The dressing is made with whole eggs rather than egg yolks, and a fried poached egg is a surprising topping. Harrell says it’s fine to use store-bought croutons if you don’t want to prepare your own.
- 1 tablespoon white vinegar
- 4 eggs
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 large head romaine lettuce, chopped
- 1/2 cup Caesar Dressing (see recipe), or as needed
- 1 cup croutons
- 4 tablespoons grated Parmigiano-Reggiano
- In a medium saucepan, bring 3 inches of water to a boil over high heat. Prepare a small bowl with ice water and set to the side. Add vinegar to boiling water. Break 1 egg into the water and cook 4 minutes. Using a slotted spoon, remove egg and place immediately in ice bath. Repeat with remaining eggs. When eggs have cooled, drain and pat dry. If using right away, set aside. If using another day, cover and refrigerate.
- When ready to prepare salad, in a Dutch oven, heat oil to 375 degrees. Line a plate with a paper towel.
- In a small bowl, stir together flour, pepper and salt. Roll each egg in seasoned flour and carefully put into hot oil and cook just long enough to crisp the exterior while leaving the yolk runny, about 1 minute. Move eggs to prepared plate to drain. Discard unused flour.
- In a large mixing bowl, toss lettuce with Caesar Dressing, adding more if desired. Add croutons and toss. Divide lettuce and croutons among 4 serving plates and sprinkle with Parmigiano-Reggiano. Top each salad with fried poached egg and serve immediately.
Nutritional information
Nutritional information not available
Cibo e Beve’s Caesar Dressing
Because it contains raw eggs, you should use this dressing within a day. It holds its emulsion, so can be used right from the refrigerator.
- 3 eggs
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon chopped fresh garlic
- 1/4 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 anchovy fillet
- Pinch salt, or to taste
- 1/2 cup extra-virgin olive oil
- 1/3 cup grated Parmigiano-Reggiano
- In the jar of a blender, combine eggs, mustard, Worcestershire, garlic and pepper. Process until smooth. Add red wine vinegar, lemon juice, anchovy and salt. Process until smooth. With the blender running, slowly add olive oil. Move to a container and stir in Parmigiano-Reggiano. Taste for seasoning, adding salt if needed. Cover and refrigerate until ready to use. May be made up to 1 day in advance.
Nutritional information
Per serving: Per tablespoon: 50 calories (percent of calories from fat, 89), 1 gram protein, trace carbohydrates, trace fiber, 5 grams total fat (1 gram saturated), 24 milligrams cholesterol, 49 milligrams sodium.From the menu of ... Cibo e Beve, 4969 Roswell Road, Atlanta. 404-250-8988, ciboatlanta.com.
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