Recipe for Classic Caesar Salad
A crisp Romaine salad with garlic croutons and a creamy, tangy dressing.
Servings: 4
Preparation time: 20 minutes
Ingredients
For the Dressing
- 1 large egg yolk (room temperature)
- 2 tsp Dijon mustard
- 2 cloves garlic (minced or pressed)
- 2 anchovy fillets (or 1 tsp anchovy paste)
- 2 tbsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- Fresh cracked black pepper, to taste
For the Salad
- 2 heads Romaine lettuce (washed, dried, and chopped)
- 1 cup garlic croutons
- 1/2 cup Parmesan cheese (shaved or grated)
Instructions
- Prep the Greens: Wash and dry Romaine completely, then chop or tear into bite-sized pieces.
- Make the Dressing Base: Whisk together egg yolk, mustard, garlic, mashed anchovies, lemon juice, and Worcestershire sauce until smooth.
- Emulsify the Oil: While whisking, slowly drizzle in olive oil until dressing thickens.
- Assemble the Salad: Toss lettuce with half the dressing, add croutons and half the Parmesan, toss again.
- Finish and Serve: Add remaining dressing if needed, top with Parmesan and black pepper.
Tips
- Mayo Shortcut: Replace raw egg and oil with 1/2 cup mayonnaise, whisk in remaining ingredients.
- Cold Plates: Chill bowls 10 minutes to keep lettuce crisp.
- Vegetarian Version: Omit anchovies and use vegetarian Worcestershire or soy sauce
