When I was a college student, we used the same recipe to make this Caesar salad at a fairly upscale restaurant. Making tableside meals, like this Caesar salad, which is the greatest I’ve ever eaten, was the best part of the job.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 3 anchovy fillets
- 2 cloves garlic, finely chopped
- ½ lemon, juiced
- 2 tablespoons red wine vinegar
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 dash Worcestershire sauce
- ¼ cup olive oil
- salt and ground black pepper to taste
- ½ head romaine lettuce, chopped
- ¼ cup grated Parmesan cheese
- 2 tablespoons croutons
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- To make the dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season with salt and black pepper.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Make salad: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
- Dotdash Meredith Food Studios
- Serve salad topped with croutons.
- Dotdash Meredith Food Studios
- If you have trouble getting the anchovies to mash, add a couple of croutons. The hard edges cut into the anchovies.
- This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 587 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and tastes divine.
Just as the one made at Caesar’s in Tijuana
great recipe. I think you need to add something like put salad bowls in the freezer prior to starting to prep the salad and chicken.
The only thing keeping it from being a five was the vinegar. A true Caesar is lemon juice – no vinegar! And add anchovy paste because it DOES make a difference!
Perfect, we were impressed. I would only do it this way in the future. Delicious.
First time making this dressing. Followed the exact recipe using a coddled egg as someone had suggested. I’ll make it again… definitely preferable to the creamy options.
favorite
the best ever!
Very similar to what is made tableside at Court of Two Sisters in NOLA. Yummy!
Excellent Classic Dressing. Makes enough for an entire head of LARGE romaine.
This recipe tastes exactly like the table made Cesar dressings I have had in 4/5 star restaurants. Will definitely make it again!
No – I did not —–Awesome
I didn’t make any changes. This was just what I was looking for. Yes I’ll be making this again and again!!
This is what a Caesar salad is supposed to be. Always disappointed in restaurant salads that come out with gloppy bottled dressing.
I was Director of Marketing for the oldest fine dining restaurant in Dallas. This recipe for Classic Restaurant Caesar Dressing is authentic and flawless. It is elegant and never fails to present the best!! It reminds me of the 5 star.. white tablecloth restaurants that were prevalent in the 70’s and 80’s. Stunning!
I followed the recipe exactly minus the red wine vinegar and about 8 splashed of worsteashire. Leftover anchovies diced up and tossed into salad. Really Good.
I did not use the vinegar as the lemon juice added enough acidity for my taste. I also added the grated Parmesan to the dressing to continue to let the flavores develop. It was very delicious and served the salad with Parmesan crisps. Will definitely use this recipe as my go to for Caesar salad.
This was amazing. I used balsamic instead of red wine vinegar. Will be using this recipe again.
We used anchovy pasted instead of whole anchovies. Very flavourful.
I’ve made this a dozen times or so, and it’s always a hit. I know it so well that I don’t measure the ingredients; I just go by “feel”. And I think it’s pretty forgiving anyway. The one slight change I make is that I don’t go to the trouble of separating the yoke from the white. I just mix the whole egg in. So far no adverse effects or comments. Update: Lately I’ve learned how to separate the yoke, so my version of the dressing is very close to this recipe. I often make the dressing alone to be used on other green salads, i.e. not traditional Caesar salad as specified here. It’s great on any kind of green salad according to my expert food critic (wife).
I’ve made it twice now. The second time I used a whole egg. It made it a little less thick. Better able to not over dress the lettuce. Love it!!!