If you’ve had the pleasure of Caesar salad prepared tableside at a restaurant or made fresh for dinner, you already know there is no bottled dressing that compares. Clinging to crisp Romaine, the lemon, anchovy, and Parmesan anchor bold, rich flavors, the egg’s creaminess is unmatched. There are always variations, even for the classics—anchovy or no anchovy, egg or no egg, white wine Worcestershire or regular—the delicious part is finding the one that suits you. This is our favorite Caesar Salad recipe, served as a side or topped with grilled chicken or blackened salmon as a main dish.
Serves 6 as a main dish
2 large heads of romaine lettuce — washed and dried
2 large garlic cloves — minced
5 small anchovy fillet — approx 2 tablespoons
2 tablespoons lemon juice — fresh squeezed
1 egg + 1 egg yolk
1/3 cup Parmesan cheese — shredded
1 1/2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper — freshly ground
1/2 cup extra virgin olive oil
salt to taste
1 cup croutons
Chop cleaned and dried lettuce into bite-size pieces. Set aside.
Mix garlic in lemon juice, set aside. Place anchovies, egg, egg yolk, Parmesan, mustard, Worcestershire sauce, and pepper in a food processor and blend until anchovy is chopped fine. Add lemon juice and garlic; blend until incorporated.
With the processor running, pour in the oil in a slow, steady stream until emulsified and incorporated. Add salt, to taste. Chill for at least 15 minutes before dressing salad.
Toss with romaine lettuce and croutons just before serving. Sprinkle with additional Parmesan and fresh-cracked pepper, as desired.
A note about raw eggs: There is potential risk of salmonella bacteria occasionally found in raw egg from cracked or improperly washed eggshells. Some versions of this recipe call for briefly cooked coddled eggs or pasteurized eggs. If this is a concern, you can use this method at Baking Bites to pasteurize your eggs at home before using eggs in uncooked egg recipes. Those at greater risk (pregnant or compromised immune system) can omit the egg for a vinaigrette-type Caesar, or use yogurt as a substitute to maintain a creamy texture.