A Delicious Homemade Caesar Salad Recipe
A simple, satisfying, and perfectly balanced take on the classic Caesar salad.
Servings 6 people
Ingredients
- 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
- ⅛ tsp Maggi seasoning sauce
- ⅛ 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
Croutons
- 3 cups torn 1-inch (bite-sized) pieces French bread crust
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
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.
Croutons
- 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.
Notes
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 using a flat wooden spoon and whisk.
- Maggi sauce can typically be found in grocery stores. This seasoning sauce 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.