Caesar Salad* (caesar Dressing Contains Raw Eggs) Recipe
Make Caesar Salad* (caesar Dressing Contains Raw Eggs) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Caesar dressing (contains raw eggs)
Optional garnish / add-ins
Method
Salad
- 1
Prepare lettuce
Trim root end of each romaine head, remove outer damaged leaves, then halve lengthwise. Rinse thoroughly under cold water to remove grit. Spin or pat dry until leaves are mostly dry. Tear or chop into 1–2 inch pieces and transfer to a large salad bowl.
- 2
Shave or finely grate 2 tablespoons of the Parmesan over the prepared lettuce; reserve remaining tablespoon for finishing.
- 3
Add croutons to the bowl and toss lightly to distribute before dressing.
- 4
If using grilled chicken or capers, arrange chicken slices on top or scatter capers now.
Caesar dressing (contains raw eggs)
- 5
- 6
Make the base
In a medium bowl, whisk together the 2 raw egg yolks, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, and 1 teaspoon anchovy paste until smooth and slightly thickened.
- 7
Emulsify with oil
Very slowly drizzle in the 1 cup extra-virgin olive oil while whisking constantly to create an emulsion. Begin with literally just a few drops at a time for the first 1–2 minutes, then you can increase to a thin steady stream once the mixture has begun to thicken. Continue until all oil is incorporated and dressing is glossy and thickened.
- 8
Season the dressing with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 more tablespoon lemon juice for brightness, or a pinch more salt if needed.
- 9
If dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency. Keep refrigerated if not using immediately; use within 24 hours.
Assemble and serve
- 10
Pour about 3–4 tablespoons of dressing over the salad (for 2 heads of romaine) and toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing by tablespoonfuls if desired — aim for a light, even coating rather than drowning the greens.
- 11
Sprinkle the reserved 1 tablespoon Parmesan and remaining 1 tablespoon as shavings or fine grate over the tossed salad. Finish with a grind of black pepper.
- 12
Serve immediately with lemon wedges on the side for extra acidity if desired.