The Classic Caesar Salad

A great Caesar salad recipe gets its divine flavor from the traditional ingredients that are
key to perfect balance. The combination of raw eggs and anchovies often makes people
feel a bit unnerved but know both of these ingredients are key for the recipe flavor
success. If you are nervous about the thought of consuming raw eggs? Always use
pasteurized eggs and coddle using my method in the tips below. Egg yolks impart a
richness like no other to the emulsion of salad dressings. Dislike of anchovies, sorry;
this little fish is a MUST for classic Caesar? Anchovies provide a briny blast of umami
and perfect balance. I typically use only one filet as my hubby has a huge distaste for
anchovies. However, the flavor is so subtle, he never knows as I am careful to not
overpower. I am so happy to share one of my essential recipes. Enjoy!

Caesar Salad
Serves: 4-6
2 cloves garlic
1-2 anchovy fillets packed in oil, drained
1 coddled egg, yolk only
2 Tablespoons fresh lemon juice
½ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
1/8 teaspoon Maggi seasoning sauce
1/8 teaspoon white vinegar
½ cup extra virgin olive oil
1 head Romaine lettuce, washed and separated into whole leaves
Croutons, recipe below
Freshly grated Parmesan cheese, to taste
Freshly ground black pepper, to taste

In the bowl of a food processor, place garlic and anchovy; pulse to form a paste. Add
egg, lemon juice, mustard, Worcestershire sauce, Maggi seasoning, and vinegar; pulse
until combined.
With 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 pepper. Serve immediately.

3 cups torn 1-inch (bite-sized) pieces French bread, crust on
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 375°. Tear bread into bite sized pieces. Toss bread with olive oil on a
baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden
brown, 10–15 minutes. Cool.

Tiffy’s Tips
~I make this salad dressing in my food processor or Vitamix. The traditional way of
assembly is 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 if desired.
~Ingredients can be adjusted to taste and preference.
~ A whole coddled egg is an uncracked egg, gently cooked in boiling water for a very
short 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

How to coddle eggs:
Bring a small pot of water to a boil.
Set up an ice bath in a small bowl with ice and cold water.
When water begins to boil, submerge the whole egg into the pot for 1 minute.
Remove egg from water and place in ice bath for 1-2 minutes.
Remove and proceed with recipe.

Shop My Tools:
CapaBunga Cheese Vault
Salad Scissors
Vegetable Chopper
Salt & Pepper Mill
Simple Salad Bowl
The Prettiest Virgin Olive Oil
Salad Serving Plates


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