Classic Caesar Salad Recipe (2024)

I don't bother boiling the egg, but I understand why people may want to. I love garlic, so instead of rubbing the bowl with half a clove, I chop two whole cloves and mash it into a paste with the anchovies and a bit of salt, then mix it with the egg yolk before adding the lemon juice and oil. I also like to add in a bit of dijon mustard.

This is the RIGHT recipe for Caesar Salad, at least for the one I had in Los Angeles 60 years ago, made with eggs (Yes!) and anchovies (Yes!). So good it's worth making all of this for yourself!!!

Cut a large clove of garlic into 4 pieces and marinate in the oil you'll be using for several hours in a covered jar. Discard the garlic before you start making the salad. Makes the most delicious garlicky croutons and dressing without being overwhelming.

Cooking the egg is pointless. Every single high end restaurant in America uses raw egg yolk for dressings and mayo. I know because I work in them. You could also accomplish the emulsification way easier in a blender. Add the oil last slowly until emulsified.

About the egg issue....I have made over 100 Caesar salads as a tableside cook. I’ve found that a coddled egg yolk at 2 minutes provides body to the dressing. I don’t use the white. 90-120 seconds yields a yolk with better texture than raw. The salmonella is, I think, a non-issue.

If you have a sous vide, you can pasteurize your own eggs. I can't find pasteurized eggs in my local market.
I sous vide 4 eggs at a time, putting each one in a plastic sandwich bag and clipping the bag to the top of the pot. This is in case an egg breaks. So far, no broken eggs - but it's not worth risking gumming up the sous vide.
75 minutes at 57c or 135f, and the eggs are pasteurized. I use them for Caesar dressing, mayonnaise, or to add a "raw" egg to a smoothie.

really basic, really good, really easy

Good recipe but the egg instructions are poorly written and pointless. Assuming that the instructions are to kill salmonella, 60-90 seconds boiling is insufficient. I prefer to use a raw egg yolk (only the yolk). Buy pasteurized eggs if you are concerned about salmonella.

People are afraid of salmonella. I've never gotten sick from using raw eggs, but it is a real risk.

I have used the recipe for Marx Bros Alaska Caesar salad for 20 years and thought I would try something new, but this version did not do it for me. The “Alaska Caesar” calls for mashing the anchovy paste and minced garlic with a bit of olive oil in the bowl as the base for the dressing which allows for the flavors of both to mellow a bit more. Coddling the egg in a Pyrex filled with instant hot water for 5 minutes is my hack for the egg situation.

Added lots of fresh garlic cloves and blended it all together, tasted great.

Such a perfect, fresh tasting salad! The croutons balance the flavor of the dressing and soak it up perfectly. I followed the recipe, but did keep the garlic in and use the immersion blender as others suggested. I felt the consistency of the dressing was just thick enough. Looking forward to making this again.

made samin's croutons, but otherwise followed the dressing to the t. amazing. would make again.

Far too runny, presumably because of the odd instruction to use two entire eggs, whites and all. Ninety seconds in boiling water firms up maybe the outer 1/8 inch of the whites. Seems like a pointless ritual. In any event, it doesn't work here. Other recipes ask for a yolk or two, and they are correct to do so.

Quite delicious. I like the strong flavors of a caesar salad so I added 1 minced garlic clove to the dressing as well as rubbing the bowl with garlic, and used twice as much Worcestershire. At 60 seconds the egg white had started to set just a bit too much so I will do 45 seconds next time.

And not to be criticized: When in a rush, forget the coddled egg and olive oil. Use a tablespoon or more of good store bought mayonnaise instead. My children loved Caesar salad, and this was a good way to cut the time to prepare, and also to eliminate any possibility of salmonella poisoning.

I made this recipe with anchovies paste in a tube which made it a bit bitter. Next time I’ll halve the amount.

too much oil too much lemon..rub the bowl with garlic?? please..so much fussy nonsense for subpar result. i’ve had bottled cease vastly superior..the juice is not worth the squeeze keep scrolling!

All that fresh lemon juice 'cooks' the egg yolk sufficiently to take care of any bacteria. I whisk it right into the yoke on top of the already mashed anchovies with a small dollop of dijon, then add the Worcestershire and a few splashes of balsamic vinegar (which also serves to kill bacteria). Add the oil in a slow stream to a beautiful emulsified consistency, all by hand in a shallow bowl with a fork. Takes less than 5 minutes. Peppone's table side recipe from the 80's.

Add some Dijon mustard

A very similar recipe to one from the Gourmet cookbook I made frequently many years ago. I added 1/4 tsp of ground mustard and additional anchovy (I used paste). This is excellent!

The salad was perfect. My dad used to make it when I was a kid, and I said "yuck" to anchovies, but tastes change. I bought high quality anchovies, farmer's market romaine and tossed in a few grilled shrimp to make it a meal. Perfection

Fabulous. I concur with the extra garlic addition and also a bit more lemon juice. You can't find caesar salad like this in a restaurant anymore.

Is this recipe using the whites as well as the yolks? I've never seen that before