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
- At least 1 hour ahead, combine the water, olive oil, quartered garlic, and Parmesan in a cruet. Let stand.
- Lower the egg into boiling water and cook for 2 minutes. Remove it from the water and cool briefly just until it can be handled.
- In the serving bowl, press the diced garlic into the bottom with the back of a spoon.
- Work the anchovy paste into the garlic, then add the lemon juice.
- Crack the 2-minute egg into the bowl and incorporate it with a fork.
- Add hot pepper sauce, Worcestershire sauce, soy sauce or salt, and black pepper.
- Add 1/2 of the prepared base and finely grated Parmesan in small amounts until the dressing just begins to coat a fork.
- Let the dressing stand while the lettuce is prepared. Add more cheese later only if needed.
- Toss with thoroughly dried romaine. Add croutons and shaved Parmesan, if desired.
Notes
A raw egg is traditional in some Caesar dressings. If using a raw egg, use a pasteurized egg, especially when serving anyone who should avoid raw or undercooked eggs.
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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