| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 egg*
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/3 cup lemon juice
- 1 teaspoon anchovy paste
- 1 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 heads of Romaine lettuce
- 1/3 cup grated Parmesan, for garnish
Instructions
- Beat the egg in a large mixing bowl. Add the rest of the ingredients except the lettuce and the cheese and whisk to combine.
- Cut the stems off the heads of Romaine and fan out the lettuce on a serving platter. Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 60 g |
| Saturated Fat | 10 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 49 mg |
| Sodium | 1332 mg |
Reviews
Pretty sad..there must be type-os..I ended up doubling the anchovy paste as well as the parmesan as well as adding several grinds of fresh black pepper- to save the salad
Not that noteworthy!
Love this! Added 1 tsp. Dijon mustard as Guy did in the video of this recipe.
I saw this recipe in Guy’s cookbook and was excited to make my own caesar dressing for the first time. It was pretty awful – as you can see it has a TON of olive oil in it and that’s pretty much all it tasted like. Plus it makes way way too much dressing – I only used half the batch and my salad was still dripping with it. I’m pretty annoyed I wasted a whole cup of olive oil on this recipe, half of which went down the drain.
Also, just a note – in the cookbook it says to “coddle” the egg, with a footnote saying that means to boil it for 10 minutes. Well folks what that gets you is a hard-boiled egg! No whisking that. I even checked that I didn’t read it wrong (thought maybe it said 10 seconds). When I saw this version I then used a raw egg instead.
This was not a hit at all. Basically to oily and flavorless. Agreed definitely needed mustard and perhaps put in a blender to emulsify more.
We will never buy caesar in the store again!
Hey Sabrina, Carol is right about the lime. Mexicans call their green limes “limon” which means lemon. And the original dressing did contain lime. Even though there are now yellow lemons in Mexico for years they did not make it south of the border. All the time I was growing up in Mexico I never saw one and we Mexicans much prefer the bigger bite of the lime as opposed to the “sweet yellow” lemon. Most Americans do not consider the lemon sweet but Mexicans do because they compare it to the lime. Now as far as what should go in a recipe, really it is up to the taste of the individual. Either lemon or lime is great in this phenomenal dressing. It all depends on what you prefer.
Wasn’t there some mayo added to the mix during this episode of Guy’s Big Bite?
Really enjoyed the flavor – thoght it was a good Version of a Caesar.
Carol – what on earth makes you think there are no lemons in Mexico? I’ve been there. I’ve seen them. They grow there.
Carol – what on earth makes you think there are no lemons in Mexico? I’ve been there. I’ve seen them. They grow there.
Why doesn’t anyone use lime in their Caesar salad dressing? The dressing was ” invented” in Mexico — where there are no lemons — just limes. I ALWAYS make my Caesar salad with lime juice — it makes all the difference in the world. I am sure limon became lemon when translated. Try it — you’ll like it! This was a good dressing, but I like mine better.