Classic Caesar Salad
The Caesar salad presented here mirrors the recipe we meticulously crafted at an upscale restaurant during my college years. Crafting tableside dishes, including this remarkable Caesar salad, was undoubtedly the highlight of that experience, and I can confidently say that it remains the most exceptional version I've ever savored.
Ingredients
Dressing:
- 3 anchovy fillets
- 2 cloves garlic finely chopped.
- ½ lemon, juiced
- 2 tablespoons red wine vinegar
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 dash Worcestershire sauce
- ¼ cup olive oil
- salt and ground black pepper to taste
Salad:
- ½ head romaine lettuce, chopped
- ¼ cup grated Parmesan cheese
- 2 tablespoons croutons
Instructions
- Gather all ingredients.
- To make the dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season with salt and black pepper.
- Make salad: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
- Make salad: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
Nutrition
Calories: 362kcalCarbohydrates: 10gProtein: 8gFat: 33gSaturated Fat: 6gCholesterol: 116mgSodium: 587mgPotassium: 308mgFiber: 2gSugar: 2gVitamin C: 26mgCalcium: 171mgIron: 2mg
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