Classic & Delicious Caesar Salad

Name: Classic & Delicious Caesar Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 3 cloves garlic; 3 flat anchovy fillets, drained and minced; 2 large egg yolks; 1 tablespoon white wine vinegar; 2 teaspoons red wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1 tablespoon fresh lemon juice; 3/4 cup olive oil; 2 heads romaine lettuce, torn into pieces,rinsed and spun dry; 1/2 cup freshly-grated parmesan cheese; 1 cup garlic-flavored croutons (recipe in my cookbook)

Community Pick

Submitted by evelynathens

"My all-time favourite salad. No other even comes close - well, maybe a spinach/bacon/egg one."

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photo by anniesnomsblog

Ready In:: 15mins
Ingredients:: 13
Serves:: 4

ingredients

3 cloves garlic
3 flat anchovy fillets, drained and minced
2 large egg yolks
1 tablespoon white wine vinegar
2 teaspoons red wine vinegar
1 ¹⁄₂ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
¹⁄₄ teaspoon salt
1 tablespoon fresh lemon juice
³⁄₄ cup olive oil
2 heads romaine lettuce, torn into pieces,rinsed and spun dry
¹⁄₂ cup freshly-grated parmesan cheese
1 cup garlic-flavored croutons (recipe in my cookbook)

directions

Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
Add oil in a stream, whisking, until it is emulsified.
Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
Serve immediately.

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Reviews

Definitely five stars. Made this with Mean Chef's Fettuccine Alfredo and Tracy K's brussel sprout recipe. Really terrific--liked how many anchovy fillets were used, really perked up the flavor, and I found the addition of both vinegars to add a whole other dimension to the caesar dressing. Thanks for posting this Evelyn!

spatchcock
Thank you! I was looking for a Caesar salad to serve with Shrimp Alfredo, and this was an awesome addition to the meal! The flavors blended beautifully. We did end up adding extra garlic, Worcestershire sauce and anchovies, only because my husband likes the extra 'zing'. I suggest using the side of a large knife to make the garlic & anchovy paste, it worked well for me. Thanks again!

TheShields
We loved it!!!! We cut down the amount of olive oil by 1/3 to increase taste and cut down on fat. It was so simple to mix up in the Magic Bullet and will definitely be a staple in our kitchen.

marifaith
I made this last night for dinner and I will NEVER buy boughten caesar dressing again. I whipped this up in the blender and it couldn't have been simpler. I followed you directions except I added black olives and grape tomatoes to the salad. Thank you for posting this delicious recipe.

Stephanie S.
This is definitely a 5-star recipe. The blend of vinegars and lemon juice was perfect. My dressing turned out very garlicky, even with just 3 garlic cloves, but my cloves were plump and very fresh, so likely were more flavourful. I really enjoyed the garlic hit. The only ingredient change I made was minor: I subbed anchovy paste for the fillets. And I made this in my cuisinart, rather than whisking by hand. The dressing was easy to make, and was finished in minutes. I took this to a family dinner party honouring my MIL's birthday and watched as everyone cleaned their plates; the salad was a big hit. I also took my Zyliss grater to the party with me so I could cover the salad with freshly grated parmesan, which greatly contributed to both the taste of the salad and the look. Great recipe, Evelyn; it's in my permanent folder :-)

Lennie

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Tweaks

There is no better homemade ceasar salad dressing out there. Deserves far more than five stars. My hubby is not a huge fan of ceasar salad dressing however, he has no problem devouring any salad i make with this dressing. We normally use it in our seafood seasar salads. The combination of ingredients compliments the seafood wonderfully. I normally use anchovy paste to taste just because... and instead of 2 large egg yolks I use egg whites. (Hubby has high cholesterol and with all the oil the dressing allready has enough Saturated fat in it.) i find the egg whites give it a nice whiped texture. All in all hands down the BEST.

Abby, Sarah & Eli's Mom
This is wonderful Ev and it went very well with our prime rib dinner today. I made as written, though I used a 3-inch 'squirt' of anchovy paste instead of the fillets. The dressing has a wonderful kick to it. Thanks for posting this recipe :)

Hey Jude
I made a Casesar salad with chicken yesterday and used this recipe. It was great. For me this also was the closest to restaraunt taste that I've found. Store bought just doesn't come close. However, I was out of fresh garlic and used powder. Next time though I will use fresh and I may adjust the vinegars a little and maybe try anchovy paste instead of fillets since it will spread better throughout the dressing. Still it was excellent!

Kagemi
This is definitely a 5-star recipe. The blend of vinegars and lemon juice was perfect. My dressing turned out very garlicky, even with just 3 garlic cloves, but my cloves were plump and very fresh, so likely were more flavourful. I really enjoyed the garlic hit. The only ingredient change I made was minor: I subbed anchovy paste for the fillets. And I made this in my cuisinart, rather than whisking by hand. The dressing was easy to make, and was finished in minutes. I took this to a family dinner party honouring my MIL's birthday and watched as everyone cleaned their plates; the salad was a big hit. I also took my Zyliss grater to the party with me so I could cover the salad with freshly grated parmesan, which greatly contributed to both the taste of the salad and the look. Great recipe, Evelyn; it's in my permanent folder :-)

Lennie