| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 3 or 4 anchovy filets, minced
- 1 tablespoon chopped garlic
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons fresh lemon juice
- Worcestershire sauce
- 1 cup olive oil
- 1 tablespoon warm water, if needed
- 1/2 cup freshly grated Parmesan
- 2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 1/2 loaf day-old bread, sliced into finger sized pieces
- 6 tablespoons finely grated Parmesan
- 2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
- 3/4 cup dressing
- 8 Parmesan croutons
- 1 tablespoon freshly grated Parmesan
Instructions
- For the dressing: Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups.
- For the croutons: In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.
- For the salad: Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 889 |
| Total Fat | 73 g |
| Saturated Fat | 18 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 24 g |
| Cholesterol | 78 mg |
| Sodium | 940 mg |
Reviews
I always order Caesar salad at restaurants, who knew it was so easy to make! Love this recipe. Definitely a keeper!
Definitely better than another recipe I tried on different website. Like the addition of Dijon and Balsamic to give flavor. Used extra virgin olive oil. Added pepper, but still seems lacking in seasoning. Needs salt, but wondering if a little more Worcestershire wouldn’t be perfect. Also used 4 anchovies. Not sure if it’s my blender, but I had dressing all over having the spout open to drizzle in the oil. What a mess! Will try food processor or by hand next time. I think with a little tinkering I’ll get this where I like it. Miss Michael on Food Network!
This is the best tasting dressing I’ve ever had, and I’ve eaten a ton of different caesar salads. We tried the whole leaf thing the first time, but liked it better cutting up the romaine lettuce and just tossing it all together. Keep the croutons separate until ready to toss as they will get soggy. The better the parmesan cheese, the better the dressing!! (7 years aged, or more. Great salad Michael!
Dressing was PERFECT! I am kind of a caesar salad snob and this delivered!!!
This recipe is so good. My husband raved about it and wanted to contact Micahael personally to let him know how much he loved it. The croutons are flavorful and the presentation of eating it with you fingers is wonderful. Great dinner party food. The dressing is easy and fantastically flavored. A real winner!!!
This was great and so easy to make in the blender. Michael you are a great chef – thank you.
I made this last night and it was fantastic! I only had about a tbsp of the balsamic for the dressing so it was missing a little bit of punch but it was still great. I was afraid it would be overwhelming but it was not.
I actually did it a little differntly with torn romaine and bite size croutons and made it a grilled chicken ceasar salad – restaraunt quality! Big hit – you could definitely use this as a side or as a main meal.
Thanks!
Family won’t eat them and one friend has an allergy to anchovies. This dressing looks wonderful but I need to leave the anchovies out. Is there a substitute for them or would it still taste good without any sustutuions?
This is the best caesar dressing I’ve ever made. It is creamy and out of this world flavorful! Thanks Michael, it’s now a family favorite.
I didn’t make the croutons, but I can’t say enough good things about the dressing. Plenty of garlic, that subtle anchovy taste and creaminess made this Caesar dressing everything I hoped for and then some. I use it on salads of course but sandwiches too. Highly recommended!