Real Recipes From Real Home Cooks ®

caesar salad

Recipe by
Lori L (JostLori)
San Diego

Please use a good quality Parmigiano Reggiano or Parmesan for this, freshly grated or the kind that's already grated and found in the refrigerated deli section. The stuff found in the green can will yield terrible results. There's nothing really unusual here - the same basic ingredients found in all Caesar dressings. Although I do like it with more anchovies than most. This is super easy and rivals any Caesar salad you'd get at a restaurant. Since this uses a raw yolk, make sure the egg is super fresh.

yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For caesar salad

  • 1
    head romaine lettuce
  • 1 c
    garlic croutons
  • 1 can
    oil-packed anchovy fillets (2 oz)
  • 2 clove
    garlic, pressed or minced
  • 3/4 tsp
    kosher salt, to taste
  • 1 lg
    egg yolk
  • 1 1/2 - 2 Tbsp
    freshly squeezed lemon juice
  • 3/4 tsp
    Dijon mustard
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    avocado oil (or any vegetable oil)
  • 1/4 c
    grated Parmigiano Reggiano cheese
  • freshly ground black pepper

How To Make caesar salad

  • 1
    Remove any damaged or wilted leaves from the romaine head. Place the whole romaine on a cutting board and cut into 3/4 inch slices. Put the cut lettuce in a large bowl, add water, and swish to clean. Drain. Add to a salad spinner and spin until dry. Dry the large bowl and place the clean lettuce in the bowl.
  • 2
    Make the dressing: Remove the anchovy fillets from the oil and place in a mortar. Using a garlic press, squeeze to press the garlic clove over the anchovies. Add the kosher salt. Using a pestle, mash until you have a smooth paste.
  • 3
    Note: If you don't have a mortar & pestle, mound the ingredients on a cutting board and carefully use the flat edge of a chef's knife to mash into a smooth paste.
  • 4
    In a medium mixing bowl, add the egg yolk, lemon juice, and Dijon mustard. Place the bowl on a dish towel (to keep the bowl from moving around while using two hands for the next step). Pour the olive and avocado oils into a spouted measuring cup. Set aside.
  • 5
    Using your dominant hand, whisk the yolk, juice and mustard until smooth, for about two minutes. Very slowly start to add the combined oil, just a few drops at a time, while whisking constantly. The dressing will begin to look glossy and smooth. Once it thickens up a bit, you can begin to slowly pour the rest of the oil in (but not all at once). Continue until all of the oil is incorporated, and then whisk more until the dressing is thick, to the consistency of heavy cream.
  • 6
    Add the anchovy mixture and Parmesan cheese. Whisk to incorporate. Grind some black pepper to taste, and whisk again to combine.
  • 7
    To make the salad: drizzle some of the dressing over the lettuce in the bowl. Toss the salad using tongs until well coated. Adding more dressing to your preference. Don't over-dress! Add the croutons and toss again. Using the tongs, mound the salad on salad plates and serve immediately. Refrigerate leftover dressing.