Caesar Salad Recipe

My Take on The Classic Caesar Salad

We all have those recipes that we could never remove from our recipe database. One of my all time favorites is my take on the classic Caesar salad. While caesar salad can typically be found at a restaurant or from the grocery store, nothing beats a homemade salad! My secret to a delicious Caesar salad is a well-balanced dressing. I balanced the flavor profiles using traditional ingredients that embody the creamy, garlic-infused Caesar dressing. After trial and error, I finally created the perfect recipe…I hope you love it!

While the combination of raw eggs and anchovies can be a bit unnerving for some, these ingredients are key in the recipe’s flavor success as they add such depth and richness! Nervous about consuming raw eggs? Always use pasteurized eggs and scroll to the “how to coddle eggs” section of this blog for my tips and tricks. Traditionally anchovies are a very important ingredient in this recipe as they provide the perfect balance in this recipe. If you are not a fan, you won’t even know they are there as the amount is so small and the flavor subtle. 

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Caesar Salad Recipe

My take on the classic Caesar Salad! 
Servings 6 people
Author Chef Tiffany Blackmon


  • 2 cloves Garlic
  • 1-2 Anchovy fillets packed in oil drained
  • 1 Coddled egg yolk only
  • 2 tbsp Fresh lemon juice
  • ½ tsp Dijon mustard
  • ¼ tsp Worcestershire sauce
  • tsp Maggi seasoning sauce
  • tsp White vinegar
  • ½ cup Extra virgin olive oil
  • 1 head Romaine Lettuce washed and seperated into whole leaves
  • Croutons (recipe below)
  • Freshly grated Parmesan cheese to taste
  • Freshly ground black pepper to taste


  • 3 cups torn 1-inch (bite-sized) pieces French bread Crust on
  • 2 tbsp Olive oil
  • Kosher salt and freshly ground black pepper to taste


Caesar Salad

  • Place garlic and anchovy filets in the bowl of a food processor; pulse to form a paste. Add egg, lemon juice, mustard, Worcestershire sauce, Maggi seasoning, and vinegar; pulse until combined.
  • With the food processor on low, pour olive oil in a slow and steady stream until mixture is a smooth and glossy consistency.
  • Place lettuce leaves in a large bowl. Add desired amount of dressing and croutons; toss to coat. Top with Parmesan cheese and black pepper. Serve immediately.


  • Preheat the oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper.
  • Bake, stirring occasionally, until golden brown, 10–15 minutes. Cool completely.


Tiffy’s Tips
  • I prepare this salad dressing in my food processor or Vitamix. The traditional way of preparation is manually in a wooden bowl, flat wooden spoon, and whisking oil.
  • Maggi sauce can typically be found in grocery stores. This seasoning is made from fermented wheat protein and loaded with glutamic acids (not gluten-free), which accounts for the rich, meaty, savory, umami taste the sauce provides. Substitute soy sauce or for a gluten-free option, use tamari.
  • Ingredients can be adjusted to taste and preference.
  • A whole coddled egg is an uncracked egg, gently cooked in boiling water for a very brief amount of time to reduce or eliminate bacteria. A coddled egg is commonly used for homemade mayo, dressings, and sauce when a raw egg is suggested in the ingredients.
Coddled Eggs
  • What Are Coddled Eggs?
    • A coddled egg is cooked inside its shell briefly to kill any bacteria before using it like you would use a raw egg. Use the steps below or an Egg Coddler. 
  • How to Coddle Eggs:
      1. Bring a small pot of water to a boil.
      2. Set up an ice bath in a small bowl with ice and cold water.
      3. When water begins to boil, submerge the whole egg into the pot for 1 minute.
      4. Remove egg from water and place in ice bath for 1-2 minutes.
      5. Remove and proceed with recipe
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