Caesar Salad

Caesar Salad

Ready in 20 minutes
53 review(s) averaging 4.7. 91% would make again

Top-ranked recipe named "Caesar Salad"

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If you've only had Caesar salad with dressing from a bottle, try this one and you'll be amazed at the difference in quality. The original Caesar Salad was made in Tijuana for Hollywood visitors (named after the proprietor).

It is absolutely essential to get the romaine bone-dry for the best salad. Prepare and refrigerate the lettuce at least 2 hours before serving, preferably more.

"Ill be making this for the first t and I'm torn between this recipe and another. Because this recipe mentions the original in Tijuana, (Caesar's Palace at the corner of 4 and Revolution. I go there specifically for this salad!) I'm inclined to choose this one. My question lies in using just the egg yolk or the whole egg and Dijon mustard or mustard powder. Not sure how much difference it makes."

- ChickieX

Ingredients

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2 head Romaine
FOR THE DRESSING
1 can Anchovies
1/2 whole Lemon; squeezed
1 clove Garlic; minced
5 tablespoon olive oil
3 tablespoon Red wine vinegar
1 1/2 teaspoon Worcestershire Sauce
1 Egg yolk
1 tablespoon Dijon mustard
2 handful Croutons; I prefer Pepperidge Farm
2 tablespoon Parmesan cheese; grated

Original recipe makes 4 Servings

servings  

Preparation

Wash and dry lettuce carefully. I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours. I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself.

Crush the garlic and anchovies together until they are a fine paste. Whisk in other ingredients rapidly. Toss salad, shave parmesean cheese and add croutons at the last minute do not let lettuce sit with dressing on it or it will wilt.

Season with ground pepper to taste.

Credits

Added on Award Medal
Verified by stevemur

caesar salad ala steve with grilled chicken photo by re06179e re06179e

photo by nickmie nickmie

photo by fuchsr fuchsr

caesar salad with anchovies photo by stevemur stevemur

Calories Per Serving: 215 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"I recommend following it with this recipe  " stevemur stevemur

"A variation on this recipe  " stevemur stevemur

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Reviews for Caesar Salad All 53 reviews

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Good recipe! Important to chill the lettuce. I double the garlic and go a bit easy on the lemon. I whisk together all dressing ingredients with the exception of the olive oil and then slowly drizzle the oil into the dressing in a steady stream while whisking constantly, to get a nice emulsion. And do yourself a favor, don't buy prepared croutons. You can easily make your own croutons while working on this recipe, or just grill a few slices of fresh baguette topped with parmesan.
fuchsr 3 weeks ago
This is worth making!! Will surely make it again ; )
Jojozim 8 months ago
julianimosity 1 year ago
This whipped up fast and reminds me of the Caesar's whipped up at your table in 1980's restaurants.
wyattj 1 year ago
Simple and absolutely delicious! I did make a tweek ot two...I only used 4 (large) canned anchovy fillets and made garlic croutons from: 1 baguette French bread, 1/4 cup olive oil, 4 cloves garlic, and Kosher salt. When serving the salad, I topped each serving with shaved Parmesan cheese (shaved with a vegetable peeler).
Trissa 1 year ago
Love it
chiika 2 years ago
Well, I made it to the letter and it was PERFECT! My Caesar salad dream come true. It was exactly Caesar's Palace Tijuana perfect. I no longer have to make the trek to Mexico for a real Caesar salad. Thank you!
ChickieX 2 years ago
ChickieX, use just the egg yolk, not the egg white, and use real mustard (a better emulsifier than mustard powder).
stevemur 2 years ago
Ill be making this for the first t and I'm torn between this recipe and another. Because this recipe mentions the original in Tijuana, (Caesar's Palace at the corner of 4 and Revolution. I go there specifically for this salad!) I'm inclined to choose this one. My question lies in using just the egg yolk or the whole egg and Dijon mustard or mustard powder. Not sure how much difference it makes.
ChickieX 2 years ago
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