Caesar Salad

When we are looking to make a quick but impressive side dish, the classic Caesar Salad is always a frontrunner on our list. Our recipe resembles the original salad first introduced to the world by Caesar Cardini in Tijuana, Mexico in the early 1920’s. To ensure this dish a real standout make the dressing fresh every time.


The dressing starts with 4 cloves of very finely minced garlic, a Tablespoon of Dijon Mustard, the juice from half of a Lemon, 2 Tablespoons of Worcestershire Sauce and 3-4 Anchovy fillets minced into a paste. Working in a large bowl, add all the ingredients along with a good pinch of Kosher Salt and whisk together. In order to emulsify the dressing, it classically calls for a couple of egg yolks. We don’t like using raw eggs in our dishes, so instead you can substitute pasteurized eggs and use 2-3 Tablespoons of liquid egg.


Next, we add about a quarter cup of freshly grated Parmesan cheese, and some freshly ground pepper to the dressing while continuing to whisk together. The last step of the dressing is adding oil to finish the emulsion. We like using a Pure Olive Oil as it doesn’t overpower the dressing like Extra Virgin Olive Oil would. Working very slowly, stream in a cup of oil while constantly whisking the dressing. If you notice the oil starting to pool, just stop adding oil and continue to whisk until it’s all incorporated, then continue with the oil again until you’re finished.


After the dressing comes together, be sure to taste it with a small piece of lettuce. We frequently find it needs more salt and pepper seasoning, or a little more Worcestershire Sauce. If you are making a very large salad, with more than 2 heads of lettuce, work in batches and add only part of the lettuce, then toss it with the dressing. This will make sure that you get all of the dressing incorporated.DSC00443

Lastly, add some fresh Parmesean cheese to the top of the salad, and a little freshly ground pepper if desired. If you’re making salad for a large group, it’s easy to cut the lettuce into bite-sized pieces. However, if you want to put a unique spin on it, that is actually more like the original salad, leave the lettuce leaves whole.


Servings: 4


  • 2 Heads of Romaine Lettuce
  • 4 Cloves Garlic, minced
  • 1/2 Lemon, Juiced
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 3-4 Anchovy Fillets, minced
  • 1 Cup Pure Olive Oil
  • 2-3 Tablespoons Pastureized Liquid Egg
  • 1/4 Cup freshly grated Parmesean Cheese, plus more for garnish
  • Salt and Pepper

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