Favorite Recipes of Maverick Swaniel Harrienger

{June 29, 2016}   Grilled Caesar Salad with Poached Eggs (Everyone Is Italian On Sunday by Rachael Ray, 2015, page 3)


  • 1 rounded teaspoon anchovy paste, or 4 flat anchovy fillets, pasted
  • 1.5 teaspoons Worcestershire sauce
  • 1 rounded teaspoon Dijon mustard
  • Juice of 1 lemon
  • 3 large garlic cloves:  1 pasted or grated, 2 halved
  • Salt
  • Pepper
  • 0.33 cup Extra Virgin Olive Oil, plus more for drizzling
  • 1 handful freshly grated pecorino cheese, plus more for serving
  • 4 slices ciabatta bread
  • 2 large romaine lettuce hearts, halved lengthwise, cleaned, dried
  • Olive oil cooking spray
  • 4 poached eggs


  1. Heat a grill or grill pan to medium-high heat.
  2. In a large bowl, whisk the anchovy paste, Worcestershire sauce, mustard, lemon juice, garlic paste, and pepper.  While whisking, stream in the 0.33 cup extra virgin olive oil to emulsify.  Stir in the pecorino.
  3. Char the bread on the grill.  Rub with the cut garlic, drizzle with some extra virgin olive oil, and season with salt.  Set the garlic croutons aside.
  4. Coat the lettuce lightly with olive oil cooking spray + season with salt + pepper.  Grill on both sides to mark and char.
  5. Make the poached eggs.
  6. Serve the charred romaine on plates topped with dressing, a garlic crouton, a poached egg, + a little extra grated pecorino cheese.

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