| 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
Rather than preparing the dressing with a whisk…use your food processor or electric blender.
We did not enjoy this at all. It did not taste like traditional Caesar Salad dressings we have had in the past. I’ve looked at other recipes and they seem to contain a different ratio – this one has a awful lot of oil compared to the other ingredients.
Just the best…and I’ve many Caesar recipes
Best Caesar Salad dressing I have ever made. So easy, I used anchovy paste instead of real anchovies and it was fine. There’s just 2 of us at home so this recipe makes a lot. The good news is that it stores well in the refrigerator so we get several salads out of it in a weeks time. I added some roasted chicken to it the 2nd time around so we had an elegant lunch for later in the week.
So delicious… wanted a homemade Caesar dressing and this one was perfect!
Totally disappointed in this recipe. The only flavor that came through was the olive oil, I even added an extra anchovy and more slat and pepper…I threw it out.
Thought this was excellent. When they say scant 1 cup, it doesn’t mean fill it to the top. Use your own judgement. I used about 3/4 cup vegetable oil and not quite 1/3 cup extra virgin olive oil. The oils have to go into the mixture in a SLOW steady stream as you whisk. It should have a thick creamy consistancy. If it doesn’t, you did it incorrectly. And add salt and pepper! Use Parmigiano Reggiano. There is no substitute.
So good! Not oily if you mix it properly. I pulsed mine in the blender to emulsify quickly.
I suspect those who found the dressing “oily” have no clue how to make mayonnaise! This dressing requires the slow incorporation of the oil with the emulsifiers, egg and mustard. Parmigiano Reggiano is a must with this fabulous dressing!
Secret to this is emulsification of the oils. (6 I suspect the naysayers did not whisk in oil in small amounts.)
Out of any catechory of dishes, I seem to be the most least enthusiastic to make a salad. Except this one! The dressing makes enough for three dinner salads for two. Fresh Romaine, grilled garlic sourdough cut to crouton size-and just a small amount of dressing- is the first thing finished on my plate. Worth the effort to make the dressing for three salads for the week!