Caesar Salad
Romaine tossed in a real Caesar dressing emulsified from egg yolk and oil with anchovy, garlic, and Worcestershire sauce - anchovy is the ingredient most simplified versions leave out entirely, even though it's what gives Caesar dressing its signature savory depth.
⏱ 20 min🍽 4 servings
lunchquicksalad
Ingredients
- •1 head romaine lettuce, chopped
- •1/2 cup grated Parmesan
- •1 cup croutons
- •1 egg yolk
- •4 anchovy fillets, minced (or 2 tsp anchovy paste)
- •2 cloves garlic, minced
- •1 tbsp lemon juice
- •1 tsp Dijon mustard
- •1 tsp Worcestershire sauce
- •1/2 cup olive oil
- •Salt and pepper to taste
Steps
- 1.Whisk the egg yolk in a bowl until pale and creamy, about 2 minutes.
- 2.Whisk in the anchovies, garlic, lemon juice, Dijon mustard, and Worcestershire sauce.
- 3.Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies into a thick, creamy consistency - anchovy is what gives real Caesar dressing its savory depth, not just garlic and lemon.
- 4.Stir in half the Parmesan and season with salt and pepper.
- 5.Toss the chopped romaine with the dressing until evenly coated.
- 6.Top with croutons and the remaining Parmesan before serving.