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Caesar Salad

Garlic, anchovies, egg yolk, olive oil & Worcestershire — tossed with Romaine, Parmesan & croutons

Section
Salads
Prep
15 min
Serves
4–6

Ingredients

  • ¼ tsp salt
  • 1 clove garlic
  • 2 anchovies, mashed
  • Dash dry mustard
  • ¼ tsp pepper
  • 1 tsp Worcestershire sauce
  • 3 drops Tabasco
  • ½ lemon, juiced
  • 1 egg yolk
  • ¼ cup olive oil
  • 1 T red wine vinegar
  • 1 small head Romaine lettuce, torn
  • Parmesan cheese, freshly grated
  • Croutons

Directions

  1. In a large salad bowl, mash salt and garlic together. Discard garlic chunks.
  2. Add anchovies and mash into the garlic mixture.
  3. Add dry mustard, pepper, Worcestershire sauce, Tabasco, lemon juice, and egg yolk. Mix well.
  4. Slowly drizzle in olive oil, mixing continuously.
  5. Add red wine vinegar and mix.
  6. Add torn Romaine lettuce and toss to coat.
  7. Top with freshly grated Parmesan cheese and croutons. Serve immediately.
Tip: The raw egg yolk gives the dressing its classic richness. Use a very fresh egg. Toss at the table for the full effect.