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    Caesar Salad Recipe

    July 22, 2012 by G. Stephen Jones 26 Comments

    Jump to Recipe Print Recipe

    Best Caesar Salad Recipe

    How to Prepare Great Caesar Salads

    One of my favorite salads and one that I usually request when dining out is Caesar Salad. I remember dining at a couple of restaurants in New York City where they made the Caesar Salad table side with such flair and showmanship. Now you are lucky if they make the dressing from scratch.

    History of the Caesar Salad

    This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. If you have never experienced "the show" that goes with table side presentation, you don't know what you missed.

    What an opportunity for a waiter to show off his stuff, mixing and whisking to the delight of the patrons.

    For those of you who are not fans of anchovies, you may be interested in knowing the original recipe for this salad did not include them. So when the waiter asks if you want anchovies on your Caesar Salad, tell him,

    " No, I prefer Chef Cardini's original recipe."

    What About Those Raw Eggs?

    Although some recipes use a raw egg, a coddled egg will give the dressing a smoother, creamier texture. How does the Reluctant Gourmet coddle an egg?

    Easy, bring a small pot of water to fast boil and gently place the egg into it and cook for 60 seconds. Remove the egg from the water and cool off under cold water to stop the cooking process.

    You can buy a variety of bottled Caesar Salad dressings in your grocery store even one that has an photo of Chef Cardini on it, but none are as good as making it yourself.

    The recipe below is not Cardini's original recipe but one that was given to me by a chef in New York City. You can also buy a variety of commercial croutons, but I highly recommend making your own.

    It's easy and the taste is far better than any crouton you can purchase. You can store the croutons in an airtight container in the refrigerator for up to one day.

    Print Recipe

    Caesar Salad Recipe

    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Salad
    Cuisine: American, Mexican
    Servings: 4 servings

    Ingredients

    For the Croutons

    • 2 cloves garlic large
    • 1 pinch salt
    • 3 tablespoons olive oil virgin
    • 2 cups French baguette slices cut up into ½ inch cubes, white bread works too

    For the Salad

    • 1 large egg
    • 1 teaspoon Worcestershire sauce
    • 3 tablespoons fresh lemon juice
    • 1 clove garlic crushed
    • 1 pinch salt
    • ½ teaspoon freshly ground pepper
    • 1½ teaspoons anchovy paste or 4 flat anchovies
    • 1 teaspoon capers
    • 1 teaspoon Dijon mustard
    • ⅓ cup olive oil virgin
    • 2 heads romaine lettuce outer leaves removed
    • ⅓ cup Parmesan cheese grated
    US Customary - Metric

    Instructions

    For the Croutons

    • Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly.
    • Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

    For the Salad

    • Bring a pot of boiling water to boil, add egg and cook for just 60 seconds....NO MORE. This is coddling the egg.
      Remove the egg from the water and let it cool off. You can also run the egg under cold water to stop the cooking process.
    • Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl.
    • Crack the coddled egg and add to these ingredients. Whisk until smooth.
    • Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth.
      Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

    To Serve

    • Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one).
    • Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again.
    • Serve on chilled plates.

     

     

    « Red Curry and Coconut Soup Recipe
    Seasonal French Pears - Mesclun - Cashews and Gorgonzola »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Cecil

      December 01, 2012 at 4:35 pm

      Please spell correctly the name of what you are representing:
      Caesar Salad

      Thanks for the catch - RG

      Reply
      • Cheri

        June 05, 2016 at 6:57 pm

        How rude!

        Reply
        • Scott

          July 28, 2017 at 4:17 pm

          To Cheri: There is nothing rude about informing someone when they make a mistake! I appreciate it.

          To R.G., I love this recipe! It's my favorite Caesar Salad. I've been making it for many years.

          Reply
    2. Nicolet

      December 03, 2012 at 9:17 pm

      You say caesar I say cesar...
      Whatever ..
      I just loved the story, but more important the recipe is very good.
      I made my dressing with the anchovy and It was great!

      This was thebfirst time I stumbled upon your website but I will return soon to check out more of your recipies. Hope they all are good as this one is!

      Chreers!
      Nicoletbfrom holland

      Ps might you wonder why you get so little response.....this captcha is a real challenge

      Reply
    3. Malcolm

      December 19, 2012 at 1:40 am

      This recipe is as good as my uncle's, who used to work in a fancy restaurant. I've been making it for a couple of years, and it never gets old. Thanks for sharing.

      Reply
    4. Bonnie

      January 03, 2013 at 1:07 am

      Love this.....first time ever making Caesar salad with my own homemade croutons. Lots of compliments....Than you

      Reply
    5. Marinicaxxx

      January 05, 2013 at 6:27 pm

      Thank you! Very good with balsamic vinegar instead of Worchestershire!

      Reply
      • Kelly Dickson

        December 31, 2017 at 2:48 pm

        I have a recipe that includes red wine vinegar and Worcestershire sauce, plus you only use the egg yolk, no white. Very good. I've never tried it with capers, that sounds good.

        Reply
    6. Edna

      January 07, 2013 at 9:20 pm

      When coddling the eggs you say remove from heat and let cool off. Do you mean remove the eggs from water and let cool off or do you mean remove the pot of water with the eggs and let cool off?

      Edna, it is my understanding you remove the egg from the water and run it under cold water to stop the cooking process. - RG

      Reply
    7. Marlena

      January 31, 2013 at 1:53 pm

      Most delicious !
      I also used balsamic vineger great choice ! ! !

      Reply
    8. Kendra

      February 02, 2013 at 3:07 am

      I blog often and I truly appreciate your information.
      Your article has really peaked my interest.

      I am going to take a note of your site and keep checking for new details about once per week.
      I opted in for your Feed too.

      Reply
    9. Zubaidah

      February 08, 2013 at 7:29 am

      Thank you for giving such precise instruction on the method!

      Reply
    10. skimish

      February 24, 2013 at 1:37 am

      an excellent recipe.

      Reply
    11. Judy

      April 12, 2013 at 1:45 am

      I've made this salad several times now. Every time I make it I get rave reviews--especially when I make the croutons, too. Never skimp on the garlic!

      Reply
    12. Sasha

      May 06, 2013 at 8:42 pm

      Perhaps this is a stupid question, but how long does the dressing last in the fridge? After making this my SO hates store variety caesar and I'd like to be able to make some and leave it in the fridge for a week or two.

      Hi Sasha, I wouldn't leave it for more than a couple of days but that's me. I suggest you make as much as you need for your salad each time you make it because there are no preservatives in it.

      Reply
    13. alan puccini

      May 15, 2013 at 3:00 am

      Wooden bowl for sure:
      For the salad: rub the bowl with the garlic ,then assemble the dressing and then the salad.
      The Sea Wolf Restaurant, 41 Jack London Square,Oakland,California. -1951 to 1985.
      At table only!
      a. puccini

      Reply
    14. Chase

      May 15, 2013 at 8:17 pm

      I think this site has very wonderful composed subject matter posts.

      Reply
    15. Talya

      December 24, 2013 at 9:04 pm

      Stumbled upon this recipe while searching for the perfect Caesar salad, and I'm glad that I can finally call off the search.
      Absolutely LOVED the result, the touch of capers is genius!
      I enjoyed your writing, and will definitely start following your blog.
      Thank you for sharing the recipe!
      Talya 🙂

      Reply
      • The Reluctant Gourmet

        December 24, 2013 at 9:08 pm

        Thanks Talya, much appreciated. Happy Holidays

        Reply
    16. Valeria

      January 13, 2014 at 12:47 am

      I live in Tijuana...I need to go to the restaurant where the salad was created

      Reply
    17. Rich Fletcher

      January 14, 2014 at 4:55 pm

      Thank you , sounds delicious !

      Reply
    18. sophia

      February 12, 2014 at 10:21 pm

      Thanks for the recipe - I have had the original in Tijuana - created tableside - I don't usually eat mustard or anchovies... but the creation was fabulous. also the Beef Wellington is worth the wait

      🙂

      Reply
    19. jacquelyne hernandez

      March 06, 2014 at 10:04 am

      Do You have to exactly have dijon mustard or can you have another type?

      Reply
      • The Reluctant Gourmet

        March 06, 2014 at 10:53 am

        Hi Jacquelyne, I like dijon for this recipe but you can try something else if you like a different mustard better. Over time you may try several different mustards to decide which you like best. Everyone's tastes are different. Let me know if you come up with one you like better.

        Reply
    20. Fred

      March 30, 2014 at 9:36 am

      This is not Caesar salad!

      If you add ANY anchovies, beyond those in the Lee
      & Perrins Worcestershire sauce, then it becomes "Aviators salad".

      ALL true caesar salad dressings MUST be made into the romaine lettuce, and eaten on the spot. ANY "Caesar" dressings made and bottled are NOT Caesar salad dressings, including those marketed as "Cardini's Original".

      The Caesar salad is a Mexican invention, created by one of Cardini's chefs, who's name I will not print here. I have the original dressing recipe, given directly to my grandfather in 1922, before he died in the crash of a US Navy airship.

      I am in demand as a Caesar salad chef at friends' parties, etc. I am thoroughly addicted to CS and eat it several times a week.

      For an addition to it (making it non-original, but really delicious) mix Asiago cheese to the Parmesan. NEVER use ANY vinegar if you want to keep it original.

      The raw or coddled egg is a must. As in the true original (Not served the first night when Cardini needed quick foodm but perfected later), I let my garlic oil reprosaire for a few days before using, to improve on the flavor.

      Always use Lee & Perrins Worcestershire sauce and Coleman's dried mustard.

      I rarely use croutons, but when I do, they are homemade and cooked in garlic oil, with salt & pepper.

      I love all the varieties of "Caesar" salad recipes, however, and I have tried all of them, including this one here, which is delicious!! Keep em' coming!!

      Fred

      Reply

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