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Classic Restaurant Caesar Salad

Rated as 4.32 out of 5 Stars

"I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy."
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Ingredients

20 m servings 362 cals
Original recipe yields 2 servings

Directions

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  • Prep

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  1. Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
  2. Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Footnotes

  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs.

Nutrition Facts


Per Serving: 362 calories; 33 g fat; 9.5 g carbohydrates; 8.4 g protein; 116 mg cholesterol; 587 mg sodium. Full nutrition

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Reviews

Read all reviews 63
  1. 71 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is close to the 'original' Caesar Salad recipe that I have been making for almost forty years. The only difference being that my recipe does NOT include any red wine vinegar but another th...

Most helpful critical review

Ok, and for the tweeks.... Instead of the raw egg I use about 1/2 cup mayonnaise, eliminate the vinegar, reduce the olive oil by half, add 1/2 cup grated fresh parmesan and whip together with th...

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This is close to the 'original' Caesar Salad recipe that I have been making for almost forty years. The only difference being that my recipe does NOT include any red wine vinegar but another th...

Ok, and for the tweeks.... Instead of the raw egg I use about 1/2 cup mayonnaise, eliminate the vinegar, reduce the olive oil by half, add 1/2 cup grated fresh parmesan and whip together with th...

Great recipe. Easy to follow and liked by everyone even my non-salad eating husband!

The dressing is best when using a coddled egg instead of a raw egg yolk: Bring a pot of water to a full boil, place an egg in the water for exactly 60 seconds (no more!), then remove and put und...

Excellent as-is, my sweety was very happy with it and I'll use the same recipe again. I only had anchovy paste in a tube...but a teaspoon of that worked fine. Forgot to buy fresh garlic so had t...

I can't imagine a ceasar salad without fresh, course ground black pepper! I also worked at a fancy restaurant and we back waiters always assembled the salad at the table-and theatrics COUNTED! ...

Fabulous traditional caesar salad, faithful to the original. I can't help but add...It is so frustrating when people review a recipe that they haven't even actually tried. A few small adjustment...

When I saw this called for an egg yolk I knew it was a traditional recipe. I use a tablespoon Anchovy Paste in place of the whole anchovies when making a salad for four, it mixes well and taste ...

I liked this a lot. I think next time I will use a little less lemon juice, it was a bit tart. Also, maybe another anchovy filet or two. I also will try using balsalmic vinegar for 1/2 the re...