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
- Add grilled chicken or shrimp for added protein.
- Replace raw egg yolk with 1 tablespoon mayonnaise for safety.
- Use homemade croutons for better texture.
- Add a touch of Worcestershire sauce if you want more depth.
- For a lighter version, substitute half the olive oil with Greek yogurt.
- Add extra anchovies for a saltier, more traditional flavor.
- Include cracked pepper tableside for maximum aroma.
- Add romaine hearts only (crispest part) for restaurant-style results.
- Mix dressing in the bowl first, then add lettuce, just like classic table-side Caesar.
Transcription of the Original Recipe
Read or copy the transcription
CEASAR SALAD FOR TWO ½ Lemon squeezed 2/3 tsp anchovies ½ tsp garlic 5/6 serving spoon Lea & Perrins ½ heaping tsp dijon mustard 3 SERVING SPOONS OLIVE OIL 1 " " Red Wine Vinegar 1 coddled egg yolk ½ cup of grated Parmesan Cheese ½ cup of croutons 8 turns of black pepper In Wooden Bowl add garlic, anchovies, lemon juice & mash together. Add mustard, Lea & Perrins , oil, vinegar , egg yolk & mix well. Add Romaine Lettuce and toss till leaves are covered. Add Cheese, Croutons, and pepper, mix well [unclear] plate add salad and serve.
From Transcription to Instructions
We kept the wooden bowl detail from the original directions, and the instructions lay out a clear order: mash the garlic and anchovies, then add Dijon, Lea & Perrins, olive oil, red wine vinegar and the coddled egg yolk so the dressing becomes creamy before you add the chopped Romaine. The original directions are terse, so we broke them into dressing, tossing, and finishing steps so you know exactly when to add Parmesan and croutons and when to serve, making the process easier to follow at the counter.
Nutrition
Calories: 410kcalCarbohydrates: 9gProtein: 10gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 135mgSodium: 820mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 2900IUVitamin C: 7mgCalcium: 190mgIron: 1.4mg
