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Tight close up of romaine leaves, golden croutons and grated parmesan piled on a white plate.
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Classic Caesar Salad (Tableside Recipe)

This Caesar salad recipe is the real deal! I'm going to walk you through the classic tableside method used in fancy old school restaurants, along with a few trade secrets, so you can make the best Caesar salad of your life.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 307kcal
Author: Nicole Gaffney

Ingredients

  • 3 romaine hearts dark outer leaves removed
  • 1 clove garlic minced or grated
  • 4 anchovy fillets more or less to taste *see note
  • Kosher salt to taste
  • Freshly ground black pepper to taste, plus more for garnish
  • 2 teaspoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 large raw egg yolk with some, but not all, of the white *see notes
  • ⅓ cup light olive oil or neutral oil such as vegetable oil or avocado oil
  • 2 ounces Parmigiano Reggiano cheese freshly grated, about ½ cup, plus more for garnish
  • 1 ½ cups homemade croutons

Instructions

  1. Wash and dry the lettuce thoroughly. Leave the smaller leaves whole and tear (don’t cut!) larger leaves in half or in thirds. Chill until ready to use.
  2. Add the garlic and anchovies to a large wooden salad bowl or mixing bowl. Add a pinch of kosher salt and coarse black pepper, then use the back of a spoon or fork to mash them together until a rough paste forms.
  3. Add the Dijon mustard, lemon juice, Worcestershire sauce and the egg yolk. Whisk until well blended and smooth.
  4. Slowly drizzle in the oil while whisking continuously to create a thick, creamy dressing.
  5. Taste and adjust lemon, salt, pepper, mustard or Worcestershire as needed.
  6. Add the chilled lettuce to the bowl and toss well to coat every leaf evenly.
  7. Add half of the parmesan and croutons, then toss again lightly.
  8. Top with the additional grated parmesan and more black pepper, if desired.
  9. Serve immediately.

Notes

  • Substitute 1-2 teaspoons of anchovy paste or 1 tablespoon of capers in place of anchovies.
  • This is best made in a large wooden salad bowl, but any large mixing bowl will work.  
  • If your romaine leaves are a little limp, submerge them in cold water for 15-20 minutes and they will perk back up.
  • Use a salad spinner to dry the lettuce really well so the dressing clings and the salad doesn't get watered down. 
  • A pinch of salt and coarsely ground pepper at the beginning helps mash the garlic and anchovy fillets efficiently. You can pre-chop them first to make it a bit easier. 
  • Dave always used a whole raw egg, but I prefer just an egg yolk with a little bit of the white. When you’re separating the yolk, try to leave a little bit of the white, but it's also ok to just use the yolk. If you’re opposed to the raw egg yolk, substitute 1 tablespoon of mayonnaise instead for an extra creamy dressing. 
  • Extra virgin olive oil is a bit too strong for homemade caesar dressing, so a light olive oil or neutral oil is better. You can also do half olive oil and half neutral oil if you want some of that flavor.
  • All ingredients can and should be adjusted to taste! Our preference is very lemony and garlicky with lots of anchovies.
  • Chill plates in the fridge or freezer before serving.

Nutrition

Calories: 307kcal | Carbohydrates: 13g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 366mg | Potassium: 287mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7563IU | Vitamin C: 8mg | Calcium: 221mg | Iron: 2mg
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