Global recipe
Caesar Salad
Egg yolk gives the dressing its thick, creamy texture, while anchovy is what makes Caesar, Caesar — both ingredients are essential for authentic flavor. The dressing comes together in a wide-mouthed jar with an immersion blender; pour the oils in slowly while blending and you'll have a thick, glossy emulsion in under a minute.
Prep15 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 1 head romaine lettuce (about 12 oz / 340 g), chopped into 1 1/2-inch pieces
- 1 large shallot, thinly sliced
- 3 cups (90 g) day-old crusty bread, torn into bite-size pieces
- 4 tbsp (60 ml) extra-virgin olive oil, divided
- 1/4 cup (60 ml) neutral vegetable oil
- 1 large egg yolk
- 1 small clove garlic
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 1/2 tsp anchovy paste (or 2 to 3 anchovy fillets)
- 4 tbsp (60 ml) freshly squeezed lemon juice, divided
- 2/3 cup (65 g) finely grated Parmigiano-Reggiano, divided, plus more for serving
- Kosher salt and freshly ground black pepper
- 2 to 3 tbsp water, as needed
Method
6 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 470
- Protein
- 11 g
- Carbs
- 13 g
- Fat
- 43 g
