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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2-4
Author Notes
I've been a huge Caeser Salad fan ever since I was a kid. It was just about the only salad my parents could get me to eat until I grew out of my picky "chicken tenders and buttered noodles only" phase! Needless to say, I've left that phase but I still love a great Caeser Salad. After many iterations, and testing out various ways to make this dressing, I've finally worked out my favorite version of the dish. Yes there's raw egg yolk, and yes there are anchovies but that's what makes it so tangy, creamy, and delicious so don't be scared! This whole thing can be made in about 5 seconds with an immersion blender as well but I wanted to share the old fashion way to keep the tradition alive. Enjoy! —Max Nelson @Chillguyinbrooklyn
Ingredients
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2
Garlic Cloves
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3
Anchovies packed in oil
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1
Egg Yolk
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2 tablespoons
Lemon Juice
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1-2 splashes
Worcestershire Sauce
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2 teaspoons
Dijon Mustard
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1/3 cup
Neutral Oil (I prefer Avocado Oil)
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1/3 cup
Grated Parmasean Oreggiano
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1 pinch
Kosher Salt
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Black Pepper to Taste
Directions
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Finely mince garlic and anchovies with a bit of salt until it turns into a paste and set aside.
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In a mixing bowl, whisk together egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce.
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Add the garlic and anchovy paste to the bowl and whisk until well combined.
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Slowly drizzle in the olive oil while whisking constantly, until the dressing has emulsified and thickened.
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Add the grated Parmesan cheese and continue whisking until the cheese is fully incorporated.
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Add salt and black pepper to taste.
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Pour the dressing over a bed of Romaine lettuce leaves and toss to coat evenly.
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Optionally, garnish the salad with croutons, shaved Parmesan cheese, or other toppings of your choice!
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