A salad that was worth the effort! If you enjoy Caesar Salad, it’s always a winner! The croutons and dressing are the key ingredients.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 1 head romaine lettuce
- ¾ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ tablespoon ground mustard
- 1 clove crushed garlic
- 1 egg
- 1 lemon, juiced
- freshly ground black pepper
- ¼ cup grated Parmesan cheese
- 1 ½ cups garlic croutons
- 1 (2 ounce) can anchovy filets
Instructions
- Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
- In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
- Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
- Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
- To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 992 mg |
| Sugars | 1 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
This is my go to salad. Both my husband and I love Caesar salad, but he doesn’t like creamy dressing or a strong tasting dressing. This fits the bill to a tee. I have made this sooooo many times. The only change I made I use a light tasting EVOO, and NO anchovies.
Excellent love this salad!
My gal friend’s recipe-which she gave me over 30 years ago!- is line for line spot on!! Let me tell you do Not mess w/this! It’s perfect just the way it is.
This is the best Ceasar Dressing Ive ever had..
eeehh!!
Classic caesar salad recipe and classic taste!
This was really good. The only things I would change would be to reduce the salt to half,because the anchovies and Worcestershire sauce are also salty. Anchovy paste is a good substitute for the anchovies. I also use a fresh raw egg but the dressing must be used up within a few days. If you make it in a jar and place it in the fridge you can make one small salad at a time so that it does not wilt. Just add the parmesean then. Thank you!
I left out the anchovies since we don’t have access to them, even using mostly soya oil instead of olive since it’s cheaper and still turned out great.
It was very good. Red wine vinegar too sharp. Trying again tonight with less vinegar – may no vinegar.
Followed exactly. We’re huge Caesar salad fans, and we loved this! Used an entire 2 oz. can of anchovies. Grated the parm. Yum. I threw the cheese into what dressing was left, as only 3 of us ate tonight. Taking leftover steak Caesar salad for lunch tomorrow (using steak we grilled to go with the salad), so I saved everything separately except the dressing/cheese. I hope it will be as good!
Always rave reviews for this salad. I use two cloves of garlic.
This recipe is the closest to the original that I had in Cantamar ( Rosarita Beach ), Mexico. For reference, mustard is the dry type. Also the garlic is rubbed completely around the bowl before adding it (makes a big difference). The cheese is better when very fine such as you might use on spaghetti. No wine is used at all, btw.
I gave it a 2 star previously because it was runny and then went to my dad to ask him how to make a proper salad (he worked as a waiter in a fine dining restaurant for many years making table-side Caesar salad). The ingredients were the same but you MUST use a wooden bowl and you MUST slowly drizzle the oil in while vigorously whisking. This is how you get the creamy texture of a Caesar dressing. The egg also doesn’t need to be warmed. He also said not to use extra virgin olive oil as it affects the flavour, maybe half EVOO and half canola. He also only juiced a quarter lemon not a full. I watched as he made it and it made all the difference. Hope this helps with all the people having problems with it.
I found the dressing a bit too citrusy, I will try it again and cut the lemon juice in half.
This recipe was like being hit in the face with a vinegar bottle. This is not a good Caesar Salad recipe.
This is a good recipe. However, recommend skipping the salt altogether. The parmesan and anchovies add plenty of saltiness.
First time making homemade Caesar dressing… definitely worth it. I wanted to make a meal out of this so I added grilled chicken and homemade croutons. Outstanding.
Amazing, restaurant quality
This is now my all time favorite dressing! I double everything and keep it in the fridge for a few weeks without problems. I use all the ingredients including two cans of anchovies and use the Cuisinart to mix everything. My daughter and granddaughter liked it so much that they insisted I make them a batch too. Highly recommend!
Delicious. Perfect measurement of ingredients. I bought Trader Joe’s brand anchovies-it turned out great. Thank you for sharing this recipe.
I picked this recipe because it was closest to my original Better Homes and Gardens recipe but I made a few little changes. First I added the egg directly to the cold dry salad greens, then added the lemon then tossed it before adding the rest of the salad ingredients. The whole family loved it.