If you’ve had the pleasure of Caesar salad prepared tableside at a restaurant or made fresh for dinner, you already know there is no bottled dressing that compares. Clinging to crisp Romaine, the lemon, anchovy, and Parmesan anchor bold, rich flavors, the egg’s creaminess is unmatched. There are always variations, even for the classics—anchovy or no anchovy, egg or no egg, white wine Worcestershire or regular—the delicious part is finding the one that suits you. This is our favorite Caesar Salad recipe, served as a side or topped with grilled chicken or blackened salmon as a main dish.
- 2 large heads of romaine lettuce -- washed and dried
- 1 large garlic clove -- minced
- 5 small anchovy fillet -- approx 2 tablespoons
- 1 tablespoons lemon juice -- fresh squeezed
- 1 egg + 1 egg yolk
- ⅓ cup Parmesan cheese -- shredded
- 1½ tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon pepper -- freshly ground
- ½ cup extra virgin olive oil or avocado oil
- salt to taste
- 1 cup croutons
- Chop cleaned and dried lettuce into bite-size pieces. Set aside.
- Mix garlic in lemon juice, set aside. Place anchovies, egg, egg yolk, Parmesan, mustard, Worcestershire sauce, and pepper in a food processor and blend until anchovy is chopped fine. Add lemon juice and garlic; blend until incorporated.
- With the processor running, pour in the oil in a slow, steady stream until emulsified and incorporated. Add salt or more lemon juice, to taste. Chill for at least 15 minutes before dressing salad.
- Toss with romaine lettuce and croutons just before serving. Sprinkle with additional Parmesan and fresh-cracked pepper, as desired.
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