Caesar Salad
Whole romaine leaves tossed tableside-style in a garlicky, umami dressing built from raw egg yolk, anchovy, and parmesan — invented in a Tijuana restaurant in 1924.
Vegetarian-optional
⚠ Contains: Fish, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 heads romaine lettuce, leaves separated and chilled
- 1 egg yolk (or 2 tbsp mayonnaise as a pasteurized substitute)
- 2 cloves garlic, minced
- 3-4 anchovy fillets, finely minced (optional, but traditional)
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- 1/2 cup olive oil
- 1/2 cup grated Parmesan, plus more to serve
- Salt and black pepper, to taste
- 1 cup croutons, for serving
Steps
- In a large bowl, whisk together the egg yolk, garlic, minced anchovy, Worcestershire sauce, and lemon juice.
- Slowly drizzle in the olive oil while whisking constantly, until the dressing thickens and emulsifies.
- Whisk in the Parmesan. Season with salt and pepper to taste.
- Add the whole or torn romaine leaves to the bowl and toss gently to coat every leaf.
- Top with croutons and extra grated Parmesan, and serve immediately.