Classic Caesar Salad
"This recipe is the classic original Caesar Salad with the dressing made from scratch. It has that bite that the best Caesar Salad dressings are supposed to have. This dressing will wow your guests and have them asking you where you bought it. I learned and refined this recipe while in culinary school. It is very important that you use fresh ingredients that have not been pre-processed (ie. lemon not bottle of lemon juice, block of parmesan cheese not parmesan cheese already grated in a container, etc.)."
photo by mommyluvs2cook
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 28.34 g anchovy (approximately 2)
- 14.79 ml fresh garlic (approximately 4 cloves)
- 14.79 ml Dijon mustard
- 7.39 ml Worcestershire sauce
- 1 egg yolk, coddled
- 118.29 ml extra virgin olive oil
- 4.92 ml lemon juice, freshly squeezed
- 29.58 ml red wine vinegar
- 59.14 ml parmesan cheese, freshly grated
- 283.49 g romaine lettuce
- 236.59 ml seasoned croutons
directions
- Place anchovies and fresh garlic in a wooden salad bowl. Crush into a fine paste with 2 dinner forks.
- Add Dijon mustard and Worcestershire sauce to paste and stir.
- Add egg yolk and continue to stir.
- SLOWLY add olive oil while continuously stirring.
- Add lemon juice, red wine vinegar and half of the parmesan cheese then stir.
- Place the Romaine lettuce on the dressing mixture and toss, making sure to wet all sides of the lettuce leaves.
- Add croutons and the remaining parmesan cheese then toss lightly.
- Serve on cold plates with chilled forks.
- Sprinkle with ground pepper to taste (Optional).
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Reviews
-
I liked this SO much!! I made it for myself for lunch and ate every bite :) for anyone not knowing how to coddle an egg yolk, just bring a pot of water to a boil. Pour over a room temperature egg and let sit for 2 minutes, then whala! A coddled egg! -
This dressing is so easy to make and DELICIOUS!!! I made enough to have extra & at this rate it won't last for long. No more store bought Caesar for me! -
OMG!! This is the best caesar salad dressing I have ever made. It is just like the caesar salad that I've had at the 5-star restaurants in Newport Beach & Laguna Beach. And now I can make it myself. Everyone was so impressed, they thought that I had bought it from a restaurant. Thank you soooooo much for sharing this recipe. I hope that you don't get into any trouble revealing your restaurant's secret recipes, I guess since you're the head chef, you can do what you want. I would give this 6-Stars if I could. -
This is, perhaps, the most delicious Cesar salad i have EVER had. And two days later, we had it again, with the leftover vinaigrette, and it was even tastier. So, thank you very, very much. By the way, we tried the recipe with the coddled egg yolk, and with the egg yolk 'au naturel', which we all liked it better. -
Way way too much garlic! Two cloves of garlic for 10 ounces of lettuce. Wow you must be kidding. And the classic Caesar uses dry English mustard no Dijhon. I never add the vinegar either. I only use lemon juice. I also use anchovy paste which is a bit less fishy tasting. A tube of it will keep in the fridge for months.
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RECIPE SUBMITTED BY
I am a chef at a 5-Star Restaurant. I am an original Trekie so I love Sci-Fi, Stargate SG1, etc.
My favorite dish to cook and what I am famous for is my Eggplant Parmagiana & Lasagna.
My favorite restaurants are Scarantinos and Cedar Creek.
