This classic Caesar salad is built the traditional way, with anchovy, egg, lemon, garlic, olive oil, and Parmesan. The cruet base is prepared ahead of time, then worked into the dressing gradually so the texture and seasoning can be controlled.
Classic Caesar Salad
A traditional Caesar salad with romaine, anchovy, egg, lemon, garlic, olive oil, and Parmesan, mixed by hand for texture and control.
Ingredients
Base
- 1/4 cup water or water to the water line on a cruet
- 3/4 cup extra-virgin olive oil or oil to the oil line on a cruet
- 1 good-sized clove garlic quartered
- 1 tablespoon finely grated Parmesan cheese
Dressing
- 1 good-sized clove garlic diced
- Anchovy paste three stripes across the back of a fork
- Juice of 1/2 lemon
- 1 large egg soft-boiled for 2 minutes
- Hot pepper sauce 3 to 6 splashes, to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon low-sodium soy sauce or fine salt to taste
- Freshly ground black pepper about 30 grinds
- 1/2 Of the prepared base
- Finely grated Parmesan cheese added until the dressing just begins to coat a fork
To Serve
- 2 large heads romaine lettuce washed, dried thoroughly, and torn
- Croutons (your favorite brand or recipe)
- Freshly shaved Parmesan cheese optional
Instructions
- Prepare the base. At least 1 hour ahead, combine the water, olive oil, quartered garlic, and Parmesan in a cruet. Let stand.
- Work the garlic. In the serving bowl, press the diced garlic into the bottom with the back of a spoon.
- Add anchovy and lemon. Work the anchovy paste into the garlic, then add the lemon juice.
- Add the egg. Break the soft-boiled egg into the bowl and incorporate with a fork.
- Season. Add hot pepper sauce, Worcestershire sauce, soy sauce or salt, and black pepper.
- Build the dressing. Add 1/2 of the prepared base and finely grated Parmesan in small amounts until the dressing just begins to coat a fork.
- Rest briefly. Let the dressing stand while the lettuce is prepared. Add more cheese later only if needed.
- Serve. Toss with thoroughly dried romaine. Add croutons and shaved Parmesan, if desired.
Notes
Lower the egg into boiling water and cook for 2 minutes, then cool briefly before cracking. Use the freshest eggs available.
The dressing is intentionally built gradually. Stop adding Parmesan when the dressing begins to coat a fork; it should not become thick or pasty.
Dry the romaine thoroughly before tossing. Wet leaves will thin the dressing and keep it from coating the salad properly.
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