This caesar salad recipe is romaine with a lemon and anchovy dressing. It is not creamy coleslaw or a cucumber salad.
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Caesar Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Caesar Salad. From Olivia.
Ingredients
- 1 egg yolk
- 2 anchovy fillets
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/3 cup (80ml) olive oil
- 2 romaine hearts, chopped
- 1/2 cup (40g) shaved parmesan
- 1 cup croutons
- Black pepper
Instructions
- Mash the anchovy and garlic. Whisk in the yolk, lemon, and mustard.
- Whisk in the oil slowly until the dressing thickens.
- Toss the romaine with enough dressing to coat.
- Add parmesan, croutons, and pepper.
Notes
Anchovy paste works if you do not have fillets. A Caesar without anchovy is a different dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Emulsion
Slow oil. A dump of oil breaks it.
Lettuce
Dry leaves. Wet romaine dilutes the dressing.
Croutons
Add them last so they stay crisp.
Parmesan
Shaved, not a snow of powder from a can.
Nutrition (estimated)
About 260 calories per serving. Estimate only, not a lab test.
FAQ
Raw yolk?
This is the classic. A tablespoon of mayonnaise instead of the yolk is the no-raw-egg version.
No anchovy?
The dressing will taste like lemon mayonnaise. Keep the anchovy.
Chicken on top?
Leftover roast chicken turns it into a main. The salad itself is the greens.
Dressing ahead?
A day in the fridge. Whisk in a drop of water if it tightens.