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Caesar Dressing

Traditionally, Caesar salad was made tableside by a tuxedoed waiter tossing romaine leaves with the whole egg, cheese, and garlic all at once. We’ve made the process a little bit easier, and a lot less dramatic, by combining the dressing ingredients first. Note: While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should avoid them.

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Ingredients

number of servings
1
  • 2 anchovy fillets, rinsed, patted dry, and finely chopped Added to
  • 2 large garlic cloves, minced Added to
  • 1 large Egg Added to
  • 1 large egg yolk Added to
  • 2 tablespoon freshly squeezed lemon juice Added to
  • 1 dash Worcestershire Added to
  • Kosher salt Added to
  • freshly ground black pepper Added to
  • 14 Cup extra-virgin olive oil Added to
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Directions

10 min.
1. Step

Place the anchovies and garlic on a cutting board. Make a paste by dragging the side of a chef’s knife across the fillets at a 5-degree angle about 0 times, or until a smooth paste forms. Place in a medium bowl.

2. Step

Whisk the whole egg, egg yolk, lemon juice, and Worcestershire into the anchovy mixture and beat until smooth. Slowly add the oil, whisking constantly until the vinaigrette has emulsified. Season with salt and pepper to taste.

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