Caesar Salad Recipe

Prepare aromatics

Mince 2 anchovy fillets and 1 garlic clove finely. Place in a medium bowl.

Emulsify base

Add 2 room-temperature egg yolks, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce to the bowl with the anchovy and garlic. Whisk vigorously until combined and slightly thickened.

Add oil gradually

While whisking continuously, drizzle in 6 tablespoons extra-virgin olive oil in a slow steady stream to create an emulsion. If you prefer a lighter mouthfeel, substitute or add up to 2 tablespoons vegetable oil and whisk in the same way.

Finish dressing

Whisk in 1 cup freshly grated Parmesan cheese, then season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy as needed. If dressing is very thick, whisk in 1–2 teaspoons cold water to loosen.

Safety note (optional)

If you're concerned about using raw egg yolks, you can use pasteurized yolks or make a coddled yolk by placing whole eggs in simmering water for 1 minute, then cool and separate yolks before using.

Prepare lettuce: wash romaine, spin or pat dry thoroughly so dressing clings. Tear into bite-size pieces and place into a large serving bowl.

Add croutons: Add 2 cups croutons to the bowl.

Dress the salad: Add about 3/4 of the dressing to the lettuce and croutons (reserve the rest to adjust). Using tongs, toss gently but thoroughly until leaves are evenly coated. Add more dressing if desired, but avoid overdressing.

Plate and finish: Transfer to serving plates or serve family-style. Sprinkle the remaining 1 ounce freshly grated Parmesan over the top and grind 1/2 teaspoon black pepper across the salads.

Add protein (optional): If using grilled chicken or shrimp, arrange slices or shrimp over the dressed salad just before serving.

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Keep lettuce and croutons separate and only dress just before serving to preserve crunch.