Ah yes — the classic Caesar Salad 🥗✨ Crisp, tangy, garlicky, and totally timeless. Here’s a traditional, restaurant-style version, with anchovies if you want full authenticity.
Traditional Caesar Salad
Serves: 2–4
Prep: 15–20 minutes
Ingredients
For the Dressing:
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2 cloves garlic, minced
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2–3 anchovy fillets (or 1 tsp anchovy paste)
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1 large egg yolk*
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2 tsp Dijon mustard
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2 tbsp freshly squeezed lemon juice
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½ tsp Worcestershire sauce
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½ cup olive oil (or a blend of olive + neutral oil)
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Salt & black pepper, to taste
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Optional: 2 tbsp finely grated Parmesan
For the Salad:
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1 large head romaine lettuce, washed and torn into bite-sized pieces
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½–¾ cup freshly grated Parmesan
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1 cup croutons (preferably homemade)
Instructions
1. Make the Dressing
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In a bowl, mash garlic and anchovies into a paste with a pinch of salt.
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Whisk in egg yolk, mustard, lemon juice, and Worcestershire sauce.
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Slowly drizzle in olive oil while whisking constantly until emulsified.
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Taste and adjust salt, pepper, or lemon.
Safety tip: Use fresh eggs or pasteurized eggs if raw eggs are a concern.
2. Assemble the Salad
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In a large bowl, toss romaine with enough dressing to coat leaves lightly.
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Sprinkle in Parmesan and croutons.
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Toss gently and serve immediately, with extra Parmesan on top.
Crouton Shortcut
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Cube day-old bread, toss with olive oil, garlic, and a pinch of salt, then bake at 375°F (190°C) for 10–12 minutes until golden.
Optional Authentic Touches
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Add anchovy fillet slices on top
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Use a bit of lemon zest for extra zing
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Drizzle with a tiny bit of extra virgin olive oil at the very end
If you want, I can also give you a Caesar salad with no raw eggs, or a grilled chicken Caesar version that’s restaurant-style but easy at home.