Classic Restaurant Caesar Salad

Classic Restaurant Caesar Salad

47
sarahcrites 1

"I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy."

Ingredients

20 m servings 362 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
  2. Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Footnotes

  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs.
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Reviews

47
  1. 51 Ratings

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This is close to the 'original' Caesar Salad recipe that I have been making for almost forty years. The only difference being that my recipe does NOT include any red wine vinegar but another th...

Ok, and for the tweeks.... Instead of the raw egg I use about 1/2 cup mayonnaise, eliminate the vinegar, reduce the olive oil by half, add 1/2 cup grated fresh parmesan and whip together with th...

Great recipe. Easy to follow and liked by everyone even my non-salad eating husband!