Classic Caesar Dressing and Salad

YIELDS | Enough for 1 large salad with leftover



Recipe Image

My dad made this for our family ever since I can remember. It’s a classic recipe made from plump garlic cloves, a combination of oils and anchovy. It’s tangy, creamy, and savory. If you want to get fancy or are squeamish about raw eggs, the eggs can be coddled and then whisked in to the dressing. I’ve done it both ways and either way is delicious. Use the extra to toss with grilled vegetables or steamed green beans to make a versatile side dish.


• 1 (2-ounce) can oil-packed anchovy fillets, drained or 1 tube 1.6 ounce anchovy paste
• 2 cloves garlic, coarsely chopped
• 3 large egg yolks, or the yolks from 3 coddled eggs
• 1 teaspoon Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Worcestershire
• 2 tablespoons olive oil
• 1/2 cup neutral oil.
• 2 tablespoons finely grated Parmesan or pecorino cheese. I prefer pecorino because it gives the recipe a bit of a stronger flavor and complements the anchovy
• 1/4 cup of the cheese, shaved fine, to use as garnish, optional but highly recommended.
Freshly ground black pepper
2 medium-large heads Romaine lettuce or 4-6 heads little gem. I love little gem right now. Super pretty presentation.


1. In a all bowl, or mortar and pestle, mash the anchovies and garlic together until the mixture is mostly smooth and the garlic is thick and makes a paste about 2-3 minutes. Set aside.
2. Place the egg yolks in a medium bowl and whisk until smooth.
3. Whisk in the mustard until just combined.
4. Whisk in the anchovy-garlic mixture.
5. Add the lemon juice, whisking as you drizzle until smooth. Do the same with the Worcestershire.
6. Do the same with the olive oil, slowly pour in the olive oil to incorporate and whisk a little longer until it’s very smooth.
7. Do the same with the neutral oil and continue to whisk until it thickens.
8. Whisk in the grated cheese.
9. Season with black lots of fresh pepper. Garnish with the cheese shavings, if using.


I prefer an oil that’s non-inflammatory like grape seed oil but vegetable oil is fine too.
I like to pour the olive oil into the small bowl I mashed the anchovy and garlic with and then mix it to get the last little bit of the garlicky paste out of the bowl.

How to coddle an egg for dressings and mayonnaise.
Bring a small pot of water to boiling.
Set up an ice bath (lots of ice and cold water in a bowl).
When water begins to boil, submerge whole egg into the pot for exactly 1-minute. (image below)
Remove and immediately place in an ice bath for 1 to 2 minutes. 15. Remove and use in place of raw egg.

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