My generous friend, Craig, gave up his top secret recipe for the Perfect Caesar Salad. You’ll definitely want to make this one at home!
The Perfect Caesar Salad
Bill happens to love Caesar salad. As long as the anchovies are not staring up at him or the possibility that he’s ingesting raw eggs mentioned, he will order this whenever it’s on the menu.
One of my girlfriends revealed that she hadn’t found the perfect Caesar dressing recipe and another was on the hunt for the perfect balsamic vinaigrette. I thought it was time for another cooking class at Chez Skinny Chick. Instead of my typical emphasis on sweets, it was going to be lunch gathering with a focus on greens, including the perfect Caesar salad.
Tips for the Best Caesar Salad
Craig provided a detailed recipe with his tips.
- The first was to use a wooden salad bowl. You may want to designate one just for this salad as his second tip was to rub garlic all over its interior. Your bowl may never lose the garlicky essence!
- The next was not to skip (or skimp on) the anchovies. I chopped mine fine so they just provided a salty, depth of flavor. No one is going to pick up on any fishy undertones—otherwise, Bill never would have ordered this classic a second time! Watch your salt. I’m not even sure this salad needed any additional salt with the anchovies and Parmesan cheese. Taste before adding any.
- And the last tips are from me: make homemade croutons. I simply cubed some sturdy bread and sauteed it in a mixture of butter and olive oil till toasted. A light sprinkle of salt and they’re ready to go. Check out this recipe for 4-ingredient homemade croutons for details.
- Another one of my tips is to hunt down some pasteurized eggs. You can coddle an egg for this salad dressing, but the classic recipe uses a raw egg. The pasteurization process brings the egg to a temperature high enough to kill any salmonella bacteria without cooking the egg. The brand I use is Davidson’s Safest Choice.
My friends had high praise for this salad, plus my favorite balsamic vinaigrette over arugula. It didn’t take much arm twisting to persuade them to sample my fabulous Coca Cola Cake, too. Stay tuned for a terrific blue cheese dressing coming at the end of next month.Print
Perfect Caesar Salad
A restaurant worthy Caesar salad you can make at home!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- 3 Romaine lettuce hearts (cut into slices)
- 6 chopped anchovy fillets (packed in oil)
- 2 garlic cloves, chopped
- 1/3 cup olive oil
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dry mustard
- Juice of 1/2 lemon
- 1 egg (coddled or pasteurized, I used Safest Choice brand), lightly whisked
- 1/3 cup grated Parmesan cheese
- salt, optional (the anchovies are very salty, so do not salt unless you omit the anchovies)
- Croutons, to taste, homemade preferred (saute bread cubes in olive oil and butter, then lightly salt)
- Rub garlic into large wooden salad bowl. Add anchovies, Worcestershire, pepper, and mustard and stir to combine.
- Add lettuce and toss.
- Add lemon juice and egg and toss again.
- Mix in Parmesan and croutons, toss and serve.
Recipe courtesy of my friend, Craig Thomson
Showing my friends the pasteurized eggs.
Salad toppers to go with our greens and freshly made salad dressings.