| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup fresh lemon juice
- 1 to 2 anchovy fillets
- 2 tablespoons Worcestershire sauce
- 1 pasteurized large egg yolk
- 1/2 cup canola oil
- 1 clove garlic, minced
- 1 1/2 teaspoons grated lemon zest
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey (preferably chestnut honey)
- Dash of hot sauce
- 1/2 teaspoon chardonnay vinegar (or other white wine vinegar)
- 1/2 cup freshly grated parmesan cheese
- 4 to 5 heads baby red romaine lettuce
- 1/2 cup freshly grated parmesan cheese
- French-bread croutons, for topping
- Fresh lemon juice, for sprinkling
Instructions
- Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.)
- Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don’t separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 361 |
| Total Fat | 27 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 48 mg |
| Sodium | 480 mg |
Reviews
Awesome flavors and very easy to make. Especially the crutons. My husband and I love it!1 Thanks chef!
I once heard Geoffrey Zakarian say that Caesar salad is the epitome of American mediocrity. So I was interested to see what he could do with it. This dressing is beautiful and a wonderful base for variations (i.e., more garlic or Cajun seasoning. As one person mentioned, you’ll probably want to slowly incorporate the oil into the rest of the ingredients. It might work all together — I didn’t try. It isn’t going to come out thick like ranch. Rather, it should be sort of frothy. I do wonder if blending the cheese in instead of folding it would make a more uniform consistency.
I am a huge fan of Zakarian’s AND a huge fan of caesar salads so I looked forward to trying his recipe. Unfortunately this is one of the worst caesar salads ever!! First off, the dressing was WAY too runny. My gut instinct told me this would happen when I saw 1/2 cup lemon juice in the recipe when most others only call for a couple of tablespoons. Plus he didn’t tell the user to slowly pour the oil into the blender until the dressing emulsifies, like all caesar recipes say to do, so maybe that was another reason it was so runny?? There also wasn’t nearly enough anchovies or garlic for such a large amount of dressing. And the large amount of lemon juice not only made this dressing runny but also super lemony. Overall, this dressing tasted like some sort of lemon vinaigrette with the faintest of faint hint of caesar taste. Trust me on this, I’m not only a foodie but also a caesar salad connoisseur and I would absolutely NOT recommend this recipe to anyone!!!
Fantastic! My new go to Caesar salad dressing. So so good!
This dressing is lovely, proper caesar salad dressing. Thank you chef Zakarian
Classic Caesar Salad elevted x 10!