Caesar Salad with Soft Boiled Egg & Garlic Thyme Croutons
I’m adding layers of flavor to one of my all-time favorite cravings with my Caesar Salad with Garlic Thyme Croutons and Soft-Boiled Egg. The queen of all salads, the classic Caesar, deserves a spotlight here and should be a back-pocket recipe for every home cook. This salad combines crisp little gem lettuce and the tender bite of baby kale, creating a perfect base for the creamy, salty Caesar dressing with bright, zesty Meyer lemon twist.
The highlight of this salad is my signature homemade Garlic Thyme Croutons, which add a satisfying crunch to every bite. Melted butter, garlic, and thyme are tossed together with sourdough pieces to create these addictive, crusty bites scattered throughout. This creamy Caesar Salad with Soft-Boiled Egg and Garlic Thyme Croutons is a versatile and delicious option for any meal, whether served as a main course or on the side of your favorite burger, pasta, or pizza!
Contrary to popular belief, it’s not Italian
The list of my favorite foods to come out of Mexico is long and Caesar salad is pretty embarrassingly high on said list. Dating back to the 1920s in Tijuana, this short-on-ingredients, last minute recipe development from chef Caesar Cardini has become a staple across the States. Give me a mixing bowl full of Caesar salad with a fork (no plate needed) and I’ll be a happy camper.
Making the Caesar dressing
If anchovies make you squeamish, try using anchovy paste instead of the filets. It comes in a squeeze tube like tomato paste and keeps things easy!
If ‘chovies just really aren’t your style, you can substitute them for Worcestershire. The umami is what you’re after and this hack will do the trick! Use about 1 teaspoon, maybe 2 depending on your umami desires.
Slow and steady wins the race with the dressing. You want to very slowly, almost drop by drop, incorporate in the oil. If you add it too quickly, your dressing will break (meaning it’s separating like oil and water) and you won’t have a creamy dressing!
Caesar Salad with Soft Boiled Egg & Garlic Thyme Croutons
Crisp little gem lettuce, tender baby kale, and a zesty Meyer lemon Caesar dressing might be the main act, but my homemade garlic thyme croutons are the star of this salad.
Ingredients
- 3 eggs, room temperature
- 2 cups torn sourdough bread
- 1 tablespoon butter
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon thyme leaves
- 2 teaspoons Meyer lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon anchovy paste (or 2 filets smashed up)
- 2 little gem heads, torn
- 4 oz (2 big handfuls) baby kale
- ½ cup parmesan, grated
- fresh cracked pepper
- flake salt
Instructions
- Preheat the oven to 425 and make sure your eggs are room temperature.
- Bring a small pot with enough water to cover the eggs to a rapid boil. Once boiling, carefully lower the eggs into the pot, turn off the heat, and add a tight fitting lid. Set a timer for 7 minutes.
- Prepare an ice bath for the eggs by adding ice water to a bowl that is deep enough to fully submerge the eggs. When the timer ends, scoop the eggs out of the hot water and submerge them into the ice water. Allow to cool while you make the croutons.
- Line a large baking sheet with parchment paper and add the torn bread pieces.
- In a small sauce pot, melt 1 tablespoon of butter with 2 tablespoons of olive oil. Once bubbling, add half of the minced garlic, 1 teaspoon thyme leaves, and a few cranks of fresh cracked pepper. Cook until fragrant, about 1 minute, then pour the mixture over the torn bread. Toss to evenly coat the pieces. If any of the pieces look dry, drizzle a little extra olive oil on top. Finish with a big pinch of flake salt.
- Bake the croutons for 15-20 minutes until golden brown and crispy. Remove from the oven and allow to cool.
- To a small bowl, add 1 egg yolk, 2 teaspoons Meyer lemon juice, 1 teaspoon dijon mustard, 1 teaspoon anchovy paste, and a few cracks of fresh pepper. Whisk together until smooth. Slowly, almost drop by drop, add in 2 tablespoons of olive oil while continuously whisking until all the oil is added and the dressing is smooth. Thin with 1-2 teaspoons of cool water, adding slowly, until the dressing is thin enough to coat the lettuces but not runny.
- Remove the shell from the eggs and set to the side.
- Add the torn little gems, 2 handfuls of kale, ½ cup fresh grated parmesan, the croutons, and the dressing to a large serving bowl. Toss the salad together until everything is coated evenly. Slice the eggs in half and place on top of the salad. Crack some fresh pepper and grate a bit more parmesan all over the top of the salad. Serve and enjoy!
