How to Make Real Caesar Salad Dressing

Top romaine lettuce with Caesar dressing for a fresh, delicious salad.

Invented by and named after chef Caesar Cardini in 1924, the Caesar salad is one of the most popular salads in the United States. Fine-dining establishments, causal family restaurants and even fast-food chains feature this classic salad on their menus. Crisp romaine lettuce, Parmesan cheese and croutons are essential ingredients in a Caesar salad, but the salad would lack its signature flavor without the creamy dressing.

Things You'll Need

• Lemon
• Bowl
• 1 tbsp. anchovy paste
• Garlic clove
• Food processor
• 1 tbsp. powdered egg
• 1 tbsp. water
• 1/2 tsp. Worcester sauce
• 1/2 tsp. Dijon mustard
• 1/4 cup olive oil
• Whisk

Instructions

1. Cut the lemon in half and squeeze one-half over a bowl. Remove any lemon seeds from the bowl.

2. Mix 1 tbsp. anchovy paste, 1 clove of garlic and the lemon juice in a food processor until the ingredients are combined.

3. Add 1 tbsp. powdered egg, 1 tbsp. water, 1/2 tsp. Worcester sauce and 1/2 tsp. Dijon mustard to the food processor and blend.

4. Scrape anchovy mixture into a bowl. Pour half of the olive oil into the bowl and mix with a whisk.

5. Add the remaining half of the olive oil gradually until the mixture is a smooth, thick liquid.

Tips & Warnings

• Store the dressing in the refrigerator if you don't use it immediately.

• Mayonnaise can be used in place of powdered eggs.

• Do not use raw egg, which might lead to sickness from the bacteria in the egg.

References

• Reluctant Gourmet: Caesar Salad Recipe
• JNA Institute of Culinary Arts: Caesar Salad
• Tennessee State University; To Be Egg-Safe; Judy Groce Neel
• Baking 911: The Pantry: Eggs

Resources

• Read this Article in Spanish