Ingredients
- 1 egg yolk*
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 2 anchovy fillets, mashed
- Scant 1 cup vegetable oil
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
- Freshly grated Parmesan
- 2 cups croutons
Directions
In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.
* Raw Eggs
*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.
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By waterpixie1221
Flagstaff, AZ
on January 18, 2012
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Was a good start for me, did a few substitutions. Didn't have lemon, used rice vinegar, skipped on the anchovie and mustard (husband hates mustard and doubled the W-sauce. Didn't add even half that amount of oil and used extra virgin. Threw in about 1/4 cup grated parm cheese (from a can. It was spicy and very tasty.
By CourtneyAnnGreen
Redwood City, CA
on July 17, 2011
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I realize this is a Wolfgang Puck recipe, so it should by default be amazing, but...it's really really not. I love caesar salad, but this one was downright weird. I almost didn't serve it. My husband and mother insisted on trying it anyway, and the look on their faces spoke volumes. Put the recipe down. Step away from this recipe. Run the other way.
By mjhopkins81
Newhall, CA
on May 15, 2011
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I tried this recipe based upon the sheer number of 4 to 5-star reviews associated with it, and can honestly say that I was sorely disappointed. The amount of oil in this recipe leaves it tasting remarkably unlike a traditional Caesar dressing, and more like a traditional Transocean oil accident. Unfortunately, every effort to rescue the dressing just ended up making it worse. We ended up going with a Better Homes & Gardens cookbook recipe, instead.
Read all 12 reviews