Hail, Caesar Salad Recipe

Thinly slice the red onion and place in a heatproof bowl or jar.

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Warm gently just until sugar and salt dissolve; do not boil.

Pour the warm brine over the sliced onions, press down so they are submerged, and let cool to room temperature. Refrigerate at least 30 minutes for quick pickle (can be used same day); strain before using.

Prepare garlic

Mince the garlic clove finely or grate it on a microplane so it blends smoothly into the dressing.

In a medium bowl, combine mayonnaise, Greek yogurt, fish sauce, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, and 1/4 tsp salt.

Whisk together until fully emulsified. While whisking, drizzle in 2 tablespoons olive oil to loosen and give a silkier texture. Taste and adjust: add more lemon for brightness, fish sauce for umami, or a pinch more salt if needed. Stir in 1 tsp freshly ground black pepper.

If dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice until desired consistency is reached. Chill briefly while preparing the salad if desired.

Prepare the romaine: remove any wilted outer leaves, then halve or quarter the head lengthwise into large wedges or chop into large bite-sized pieces according to preference. Dry thoroughly using a salad spinner or clean kitchen towels.

Soft-cook the eggs: bring a small pot of water to a gentle simmer. Using a spoon, gently lower 2 eggs into the simmering water and cook for 6–7 minutes for jammy yolks. Transfer immediately to an ice bath for 3 minutes, then peel and set aside. If you prefer fully set yolks, cook 9–10 minutes.

Toss the romaine in a large bowl with 1–2 tablespoons of extra-virgin olive oil and a light sprinkle of salt and pepper to season the leaves before dressing.

Add about 3/4 to 1 cup of the creamy fish sauce dressing to the bowl (adjust to taste). Using tongs, toss gently but thoroughly to coat the leaves. You want enough dressing to cling to the leaves without making the salad soggy.

Add 3/4 cup grated Parmesan to the dressed greens and toss lightly to distribute. Reserve extra Parmesan for finishing.

Arrange the dressed romaine on a serving platter or divide among plates. Halve the soft-cooked eggs and tuck halves among the leaves. Scatter pickled red onions over the top.

Finish with toasted breadcrumbs or croutons for crunch, a shower of extra grated Parmesan, and a crack of freshly ground black pepper. If desired, drizzle a teaspoon of extra fish sauce or lemon juice over the eggs for an extra umami pop.