This classic Caesar Salad recipe comes from a vintage menu, offering a creamy, savory dressing tossed with crisp romaine, Parmesan, croutons, and a hint of anchovy. Originally created in Tijuana, Mexico by Caesar Cardini in the 1920s, the Caesar Salad has become a timeless staple in American and European cuisine. This specific version uses raw egg yolk and anchovies for a traditional, rich taste that's balanced by fresh lemon juice and Dijon mustard. It's ideal for an elegant appetizer or a light yet satisfying meal for two.
Ingredients
- ½ lemon (squeezed)
- ⅔ tsp anchovies (finely chopped)
- ¼ tsp garlic (minced)
- ⅚ tsp Worcestershire sauce (Lea & Perrins )
- ½ tsp heaping tsp Dijon mustard (heaping )
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 coddled egg yolk
- ¼ cup Parmesan cheese (grated )
- ½ cup croutons
- 8 turns black pepper
- 1 head Romaine lettuce (chopped)
Instructions
Step 1: Prepare Dressing Base
- In a wooden bowl, combine garlic, anchovies, and lemon juice. Mash and mix together.
Step 2: Add Seasonings
- Add Dijon mustard, Worcestershire sauce, olive oil, red wine vinegar, and the coddled egg yolk. Mix well to form a creamy dressing.
Step 3: Toss Salad
- Add chopped Romaine lettuce. Toss until all leaves are evenly coated.
Step 4: Add Toppings
- Top with Parmesan cheese, croutons, and freshly ground black pepper. Mix gently.
Step 5: Serve
- Pepper plate, add salad and serve immediately.
Tips
- Use pasteurized eggs for food safety.
- Substitute anchovy paste if whole anchovies aren’t available.
- Add grilled chicken or shrimp for a heartier meal.
- For a vegetarian version, omit anchovies and use capers instead.
- Coddle the egg by placing it in boiling water for 1 minute, then cool.
Nutrition
Calories: 362kcalCarbohydrates: 20gProtein: 11gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 106mgSodium: 323mgPotassium: 868mgFiber: 8gSugar: 5gVitamin A: 27498IUVitamin C: 27mgCalcium: 281mgIron: 4mg
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