Howell Cobb's Famous Caesar Salad Dressing

By • May 12, 2010 10 Comments

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Author Notes: As a child, our family was lucky enough to have steak and Caesar salad on Sunday evenings - and my dad did all of the cooking. He crushed garlic all over the sides of his wooden salad bowl (that was religiously used only for Caesar salad), then whisked the ingredients in by hand. While he prepared the grill and dressing, we sat and watched 60 Minutes, drying each Romaine lettuce leaf individually and then stripping the leaves from the stalks (stalks were NEVER allowed in Caesar salad at our house). After many years, my mother measured his ingredients and tossed them in the blender and presto - we could have Caesar any night of the week (of course, the lettuce was still hand-dried and torn). This recipe will serve 6 salad-size portions, that is, unless you're eating with my brothers, then it serves 2. - ccobbervinccobbervin

Food52 Review: This dressing packs assertive anchovy and garlic flavor but is balanced by a good dose of puckery lemon acidity. It is a lovely version of a classic Caesar and coats the lettuce ever-so-lightly, leaving it glossy and super crisp. - EmilyThe Editors

Serves 6

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 4-5 garlic cloves
  • 5-6 flat anchovy filets
  • 1 egg, at room temperature
  • 1 teaspoon Lea & Perrins Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated black pepper
  • 1/4 teaspoon dry mustard (optional)
  • 1 large head of Romaine lettuce, washed and torn without stalks
  • seasoned croutons
  1. Put garlic, anchovy and lemon juice into a blender and pulse several times until garlic is crushed.
  2. Add the Parmesan cheese, olive oil, egg, Lea & Perrins, salt, pepper and dry mustard and pulse until blended (8-12 times on medium speed).
  3. Toss with Romaine lettuce, top with croutons and some freshly grated Parmesan.

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Comments (10) Questions (0)


5 months ago Rémy Robert

Can't get over how good this dressing is, and it's also amazing on chopped kale -- plenty enough garlic and anchovy to stand up to the more bitter greens.


over 2 years ago Wicko

Delicious. Thanks for a great fresh-tasting Caesar dressing. A keeper.


over 5 years ago ENunn

Mmmmmmm! Finally, I have the secret recipe! I can't wait to make this. Caroline. I've been down with Bronchial Faloombwebahaism, but am up again and in the kitchen. So, we'll be hving this soon.

Next time around, you have to do your chicken and dumplings, and tell the dumpling related tales. xo


over 5 years ago dymnyno

What a wonderful story. I always remove the big center rib too.


over 5 years ago saenyc

Great story, great recipe!


over 5 years ago d. ervin

Did I say wooded?


over 5 years ago d. ervin

Crushed garlic rubbed into a wooded salad bowl - classic and perfect!


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Great story! Thanks for sharing your recipe with us.


over 5 years ago drbabs

Barbara is a trusted source on General Cooking.

I love recipes with fun back stories--thanks for sharing this.


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Nice to see someone else tears the lettuce off the hard center. It was the only way in our household when I was growing up, and is the only way in my household now. Leaves are also carefully dried, individually. It makes all the difference in the world. ;o)