| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 egg yolk*
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 2 anchovy fillets, mashed
- Scant 1 cup vegetable oil
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
- Freshly grated Parmesan
- 2 cups croutons
Instructions
- In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
- Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 775 |
| Total Fat | 77 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 38 mg |
| Sodium | 719 mg |
Reviews
Was a good start for me, did a few substitutions. Didn’t have lemon, used rice vinegar, skipped on the anchovie and mustard (husband hates mustard and doubled the W-sauce. Didn’t add even half that amount of oil and used extra virgin. Threw in about 1/4 cup grated parm cheese (from a can. It was spicy and very tasty.
I realize this is a Wolfgang Puck recipe, so it should by default be amazing, but…it’s really really not. I love caesar salad, but this one was downright weird. I almost didn’t serve it. My husband and mother insisted on trying it anyway, and the look on their faces spoke volumes. Put the recipe down. Step away from this recipe. Run the other way.
I tried this recipe based upon the sheer number of 4 to 5-star reviews associated with it, and can honestly say that I was sorely disappointed. The amount of oil in this recipe leaves it tasting remarkably unlike a traditional Caesar dressing, and more like a traditional Transocean oil accident. Unfortunately, every effort to rescue the dressing just ended up making it worse. We ended up going with a Better Homes & Gardens cookbook recipe, instead.
This dressing is outstanding! I too added about 2 T or so less oil than called for and it came out great.
I substituted anchovy paste for the anchovies and I believe that worked well. I was surprised at the amount of oil asked for as the oiless mixture seemed to be pretty thin to begin with, I didn’t add nearly as much oil as called for and it was pretty strong flavor of dijon mustard so it probably is needed. Tasty and easy no matter what.
EVERY TIME I MAKE THIS SALAD PEOPLE RAVE ABOUT IT. THIS IS THE ONLY RECIPE YOU WILL NEED.
Absolutely amazing! Super easy! I made homemade croutons to top. I also marinated a flank steak in red wine and garlic, salt and pepper then grilled it and topped the salad! A great dinner!
I have made this 4 times now and each time it gets eaten up to the last drop! I tried it with and without the anchovies and decided I like it better without. It’s a personal preference really, but good both ways. I like to make grilled chicken caesar wraps and will never use the store bought stuff again! Another thing, most of the ingredients are in my kitchen at all times, so it’s super convenient to make!
Good, but not the elusive recipe I’ve been seeking since a busboy job 30 years ago.
Less oil & more worcestershire maybe…
This is the real deal…so good..so fresh….so Italian, even if it was created in Mexico!