Caesar Salad
This homemade Caesar salad is inspired by a favorite local steak house we have been visiting for over 30 years. It is the salad we order every single time, and recreating it at home has become one of our favorite traditions. Crisp romaine, crunchy croutons, and a creamy homemade dressing made with anchovies, garlic, and parmesan come together to create the classic Caesar flavor we love. This version is simple to make but still feels special, whether we are serving it with a weeknight dinner or for guests. It is a recipe full of memories and one we will always come back to.
Caesar Salad
This homemade Caesar salad is crisp, fresh, and full of classic flavor. With crunchy romaine, homemade croutons, and creamy dressing, it is simple to make and always a hit.
Equipment
- food processor optional
- large bowl
Ingredients
- romaine lettuce, we use the 3-pack
- 2 cups croutons
Dressing
- 1 oz anchovies, about 2
- 1 tbsp dijon mustard
- ½ tbsp worcestershire sauce
- 1 egg yolk, coddled
- ½ cup olive oil
- 1 tsp lemon juice
- 2 tbsp red wine vinegar
- ¼ cup parmesan cheese, grated
- freshly ground pepper
Instructions
- To coddle the egg yolk: Place a saute pan over medium heat and fill with 1/2-1 inches of water. Bring to a simmer. Put the egg yolk in a buttered ramekin and place in the simmering water. Cook for 6-8 minutes. Remove and allow to cool.
- While the egg is cooking, gather ingredients, set up food processor, smash and peel the garlic, juice the lemon into a ramekin to measure, grate the parmesan cheese.
- Using a food processor, or 2 forks and a whisk, mix the anchovies and garlic to make a paste. Add in mustard, worcestershire, coddled egg yolk.
- While food processor is running, slowly add the olive oil. Add the lemon juice, red wine vinegar, and 1/8 cup of parmesan cheese until everything is incorporated.
- Refrigerate the dressing or serve immediately by tossing the lettuce, croutons and the other 1/8 cup of parmesan cheese. Top with freshly ground pepper.