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This recipe for Caesar dressing, which includes a soft-boiled egg, works like a charm, producing a dressing with no discernible difference in flavor but with the most undulant, luscious texture. //

Four-Minute Egg Caesar Dressing


Inspired by the four-minute egg gribiche recipe in: The Zuni Café Cookbook

Yield = 1.25 cups

Note: If you don’t care about raw eggs in caesar dressing, feel free to use 1 egg yolk in place of the egg, and omit the cooking step.

To turn this into a salad, grate some Parmigiano Reggiano, toast some breadcrumbs, cut some kale or romaine or chard, and toss it all together.


  • 1 egg
  • 3 cloves garlic
  • 3 anchovies
  • pinch kosher salt
  • 1 cup extra-virgin olive oil or grapeseed oil
  • 1/4 cup white balsamic vinegar


  1. Bring a small pot of water to a boil. Carefully lower in egg. Simmer for 4 minutes. Drain and leave to cool briefly in a bowl of cold water.
  2. Crack the 4-minute egg into a bowl of a food processor. The yolk will fall right out. Some of the watery white of the egg will fall into the processor; the rest will have to be scraped out of the shell — sometimes this can be a little annoying. Pulse egg with the garlic, anchovies, and salt until puréed. With the machine running, add the oil in a slow, steady stream through the teeny hole of the food pusher insert. When an emulsion forms and all of the oil has been added, pour in the quarter cup of white balsamic vinegar. Purée until smooth.