| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 eggs, coddled (if desired) then separated and yolks reserved (see Cook’s Note)
- 2 tablespoons fresh lemon juice
- 2 to 3 dashes Worcestershire sauce
- 2 boneless anchovy fillets, minced
- 2 cloves garlic, minced
- 1 cup olive oil, canola oil or equivalent light salad oil
- Kosher salt and freshly cracked black pepper
- Kosher salt and freshly cracked black pepper
- 1/4 French baguette
- 3 tablespoons olive oil
- 1/2 cup shredded Parmesan
- 2 teaspoons fresh thyme leaves
- Kosher salt and freshly cracked black pepper
- Kosher salt and freshly cracked black pepper
- 2 large heads romaine lettuce
- 1/3 cup grated Parmesan
Instructions
- Preheat the oven to 375 degrees F.
- For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
- For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
- For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 577 |
| Total Fat | 51 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 68 mg |
| Sodium | 846 mg |
Reviews
This is my go to too get the basics. I do tweak it for my own flavor starting with I don’t coddle the egg yolk, I just separate and use them.
Adding 1/2 lemon more, 1 more garlic clove and a squirt of Dijon mustard, also use anchovy paste.
I use an emulsifier and it comes out fluffy and tasteful every time.
Oh I add 1/4 C Romano as a last step.
Adding 1/2 lemon more, 1 more garlic clove and a squirt of Dijon mustard, also use anchovy paste.
I use an emulsifier and it comes out fluffy and tasteful every time.
Oh I add 1/4 C Romano as a last step.
This is my family and friends “go to”. I did add a teaspoon of Dijon and it adds a little more depth.
Good
I love Ceaser salad but not the whole anchovie fillets where can i get the anchovie paste in the tube ?
This is the REAL DEAL Caesar dressing with flavor like dressing waiters made table-side in the 50s & 60s. I am an anchovy lover so it could have had a few more to suit my taste. Excellent consistency. Toss lightly with lettuce; easy to overdress.
Dumbed down Caesar recipes using mayonnaise and other ingredients don’t come close to this.
Dumbed down Caesar recipes using mayonnaise and other ingredients don’t come close to this.
1 star just because I had 2!! This was awful my husband was soooooooo mad to waste food on this!! Love Guy but wow what was that??
This is very close to authentic Caesar dressing. Needs more lemon juice to balance the full cup of olive oil as well as one coddled egg opposed to 2 eggs. So I use 5 Tablespoons lemon juice in mine as well as a 1/4 teaspoon of dry mustard, 3 cloves garlic and 3 anchovy filets. I gave it 4 stars because of the imbalance in the protein and oil to acid. Otherwise it is a great recipe!
Tasty? Whi think tis a great recipe,i did a little tweaking based off the comments I read and it turned out great!at do you think?
Made this and was disappointed, it was bitter and I’m thinking it must be a typo error in the amount of olive oil?
I used a Vitamix to mix up this dressing and it was awesome. Added an extra garlic just because we like garlic but it was really really good.