Make restaurant-quality Caesar dressing at home! Unbelievably delicious and easy!
Common sense would have us to believe this famous salad was named after the Roman leader Julius Caesar, but this is not the case. The Caesar Salad was developed on a whim by Italian-American restaurateur Caeser Cardini in July of 1924 in Tijuana, Mexico.
Interestingly, Cardini's Caesar recipe did not include anchovies, but did contain garlic, croutons, Parmesan cheese, olive oil, boiled eggs and Worcestershire sauce...which does contain anchovies.
What you'll need:
This recipe features the original ingredients and no boiled eggs.
- Good quality olive oil
- Egg yolks
- Worcestershire sauce
How to make it:
Combine all ingredients (except Parmesan)in a large bowl; whisk together until fully incorporated. Drizzle over salad greens, toss well, garnish with fresh Parmesan and croutons.
Does it have anchovies?
Cardini's original did not have anchovies, nor does this recipe. I use Worcestershire sauce as the vehicle to deliver a slightly salty, fish flavor. Rumor has it Cardini's brother, Alex, is responsible for adding anchovies to the recipe.
Does it contain mayonnaise?
Egg yolks are what give it the "creamy" texture and act as a binding agent for the oil and vinegar. There is no mayonnaise in this recipe.
Are Raw Egg Yolks Dangerous to Consume?
Some eggs contain salmonella, but it's impossible to determine which do or do not just by looking at the egg. If raw eggs are a concern, either substitute with a pasteurized egg yolks or coddle the egg (place the egg in warm water for 1-2 minutes.) Or, you can pasteurize your eggs at home in the microwave. The inclusion of an acid, lemon juice in this case, will get rid of any possible contaminants.
♥ If you make this recipe, please leave a comment and rating! I love to hear from you!
Caesar Salad Dressing
- ½ tablespoons garlic puree
- 1 tablespoon Dijon mustard
- 1½ tablespoons red wine vinegar
- ⅔ cup olive oil divided
- 2 egg yolks
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- ½ cup Parmesan grated
- 2 large romaine lettuce washed, chopped and chilled
- 2½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup croutons
- In a large glass bowl, combine and whisk all ingredients except Parmesan
- Allow dressing to chill for 10 minutes, covered in refrigerator
- Drizzle over romaine lettuce and toss to coat evenly; garnish with Parmesan cheese and croutons
- Serve immediately
- Store in the fridge up to one week
- If you're worried about consuming raw egg yolks, substitute with pasteurized yolks