3 Videos | Photo: Caesar Salad Recipe
Ingredients
Dressing:
- 1 clove garlic, smashed with a pinch of salt and a little olive oil
- 4 anchovy fillets
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 lemons, juiced
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Freshly ground black pepper
- 2 heads romaine lettuce
Directions
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By LouisianaPrincess
on June 02, 2013
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This is my go-to recipe for ceasar salad now. I even made a large batch of the dressing and froze it. It defrosts perfectly overnight in the fridge. Love this recipe when all I'm doing is a chicken ceasar salad for dinner. It really makes a difference when you're doing a simple dish to make the dressing from scratch. I'll def be making this again!
By ChefClara
Chantilly, VA
on February 10, 2013
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This is the perfect recipe for caesar salad, my family loved it and my 12 year old daughter actually made it. I didn't worry about the raw yolk since it has lemon and anyways using mayo does not help since is the same, raw egg. I used organic egg. I used just 2 anchovis and add coutones to the salad. Thanks!
By theoldswitcheroo
on November 30, 2012
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Good recipe, but needs tweaking. Here's how to fix it: I add about 1 Tbs lemon juice, blend, taste, and then add small amounts until it tastes balanced. Raw yolk might be traditional, but is annoying impractical. I add about 2 Tbs mayo (which is really just egg yolk and oil in its place. I also add only 3 anchovy filets, to get a little more balance in flavor. Also, use basic extra-virgin olive oil; this isn't the recipe for your fancy dipping oil!
Read all 68 reviews