Caesar Salad (Thermomix)

This caesar salad recipe for Thermomix is really delicious…it’s the dressing that really makes it!   I’ve made several sauces and dressings in our Thermomix now and they all come out incredibly well…so smooth, creamy, and emulsified.

If you don’t have a Thermomix and would like to try making this recipe, please see the Non-Thermomix Instructions at the bottom of the page.

Recipe on UK Cookidoo

Caesar salad

If you don’t have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

For the salad:

• 500g water
• 4 large eggs
• 200g bread, diced in 1.5 cm pieces
• 3 tbsp olive oil
• 560g cos lettuce, cut in strips

For the dressing:

• 240g olive oil
• 150g parmesan cheese, cut in 2 cm pieces
• 60g anchovy fillets, in oil, drained
• 3 garlic cloves
• 2 tsp mustard
• 3 tbsp lime juice
• 1 tbsp Worcestershire sauce
• 0.25 tsp fine sea salt
• 0.25 tsp ground black pepper
• 70g water

Instructions

For the salad:

1. Place the water in the mixing bowl, insert simmering basket and add the eggs. Cook 12 minutes/Varoma/speed 1. Remove simmering basket with aid of spatula and place the eggs under cold running water to stop them cooking.
2. Peel the eggs, separate egg whites from egg yolks (see tip below) then reserve yolks for dressing. Chop egg whites into small cubes and set aside.
3. Preheat grill on low heat.
4. Place a bowl on the mixing bowl lid and weigh in diced bread. Transfer the diced bread to a baking tray, drizzle over 3 tbsp olive oil and mix with spatula. Place baking tray under the grill, turning the bread carefully while grilling, until golden brown then set aside.
5. Place a large salad bowl on the mixing bowl lid and weigh in the cos lettuce. Add the grilled bread croutons and chopped egg whites then set aside.

For the dressing:

1. Place a jug on the mixing bowl lid and weigh in 140g olive oil then set aside.
2. Place the parmesan cheese pieces in mixing bowl and grate 5 seconds/speed 7. Set the scales to zero, then using a spoon, remove 100g of the grated parmesan cheese (scales will show -100g) and reserve for sprinkling on finished salad. Grate remaining cheese again 10 seconds/speed 10.
3. Add 100g olive oil, anchovy fillets, garlic, mustard, lime juice, Worcestershire sauce, salt, pepper and reserved egg yolks then mix 20 seconds/speed 7. Scrape down sides of mixing bowl with spatula.
4. Mix 1 minute/speed 5 while pouring reserved oil in a slow steady stream onto the mixing bowl lid, letting it drizzle around measuring cup onto rotating blades to create an emulsion. Scrape down the sides of the mixing bowl with the spatula.
5. Add the water and stir 5 seconds/speed 3. Pour half the dressing (see tip below) over salad, stir and serve immediately with reserved grated parmesan cheese on the side.   

Tips

• The eggs should be soft boiled…the egg yolk runny and egg whites just cooked.
• This recipe makes enough dressing for two salads. Add as much dressing as you like and store the remainder for up to one week in the fridge…or make double the salad and use all of the dressing!

Non-Thermomix Instructions

I’d suggest the recipe can easily be adapted using your hob to boil the eggs and a food processor to make the dressing.   I’d make the following suggestions:

• Eggs – boil for 5 minutes
• Parmesan cheese – finely grate by hand
• Dressing:
  • step 3 – 20 seconds on high
  • step 4 – 1 minute on low
  • step 5 – 3 seconds on low

Caesar Salad (Thermomix)

Deborah

Recipe on UK Cookidoo

Caesar salad

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Servings 6 people

Ingredients

  

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

For the salad:

• 500g water
• 4 large eggs
• 200g bread diced in 1.5 cm pieces
• 3 tbsp olive oil
• 560g cos lettuce cut in strips

For the dressing:

• 240g olive oil
• 150g parmesan cheese cut in 2 cm pieces
• 60g anchovy fillets in oil, drained
• 3 garlic cloves
• 2 tsp mustard
• 3 tbsp lime juice
• 1 tbsp Worcestershire sauce
• 0.25 tsp fine sea salt
• 0.25 tsp ground black pepper
• 70 g water

Instructions

 

For the salad:

• Place the water in the mixing bowl, insert simmering basket and add the eggs. Cook 12 minutes/Varoma/speed 1. Remove simmering basket with aid of spatula and place the eggs under cold running water to stop them cooking.
• Peel the eggs, separate egg whites from egg yolks (see tip below) then reserve yolks for dressing. Chop egg whites into small cubes and set aside.
• Preheat grill on low heat.
• Place a bowl on the mixing bowl lid and weigh in diced bread. Transfer the diced bread to a baking tray, drizzle over 3 tbsp olive oil and mix with spatula. Place baking tray under the grill, turning the bread carefully while grilling, until golden brown then set aside.
• Place a large salad bowl on the mixing bowl lid and weigh in the cos lettuce. Add the grilled bread croutons and chopped egg whites then set aside.

For the dressing:

• Place a jug on the mixing bowl lid and weigh in 140g olive oil then set aside.
• Place the parmesan cheese pieces in mixing bowl and grate 5 seconds/speed 7. Set the scales to zero, then using a spoon, remove 100g of the grated parmesan cheese (scales will show -100g) and reserve for sprinkling on finished salad. Grate remaining cheese again 10 seconds/speed 10.
• Add 100g olive oil, anchovy fillets, garlic, mustard, lime juice, Worcestershire sauce, salt, pepper and reserved egg yolks then mix 20 seconds/speed 7. Scrape down sides of mixing bowl with spatula.
• Mix 1 minute/speed 5 while pouring reserved oil in a slow steady stream onto the mixing bowl lid, letting it drizzle around measuring cup onto rotating blades to create an emulsion. Scrape down the sides of the mixing bowl with the spatula.
• Add the water and stir 5 seconds/speed 3. Pour half the dressing (see tip below) over salad, stir and serve immediately with reserved grated parmesan cheese on the side.

Notes

Tips

• The eggs should be soft boiled...the egg yolk runny and egg whites just cooked.
• This recipe makes enough dressing for two salads. Add as much dressing as you like and store the remainder for up to one week in the fridge...or make double the salad and use all of the dressing!

 

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted using your hob to boil the eggs and a food processor  to make the dressing.   I'd make the following suggestions:

• • Eggs - boil for 5 minutes
  • Parmesan cheese - finely grate by hand
  • Dressing:
    • step 3 - 20 seconds on high
    • step 4 - 1 minute on low
    • step 5 - 3 seconds on low