This classic Caesar salad features crisp romaine lettuce hearts tossed in a rich, homemade dressing that balances tangy lemon, pungent garlic, and savory Worcestershire sauce. The emulsion of raw egg yolk and oil creates a luxurious texture that clings to every leaf, while a hint of Tabasco adds a subtle kick. It’s a timeless favorite that feels both elegant and comforting, perfect as a light lunch, a refreshing side to grilled meats, or a standalone meal when topped with crispy croutons and shaved Parmesan. Ideal for summer picnics, quick weeknight dinners, or impressing guests with a dish that is simple yet sophisticated in flavor.
Caesar Salad
Description
This classic Caesar salad features crisp romaine lettuce hearts tossed in a rich, homemade dressing that balances tangy lemon, pungent garlic, and savory Worcestershire sauce. The emulsion of raw egg yolk and oil creates a luxurious texture that clings to every leaf, while a hint of Tabasco adds a subtle kick. It’s a timeless favorite that feels both elegant and comforting, perfect as a light lunch, a refreshing side to grilled meats, or a standalone meal when topped with crispy croutons and shaved Parmesan. Ideal for summer picnics, quick weeknight dinners, or impressing guests with a dish that is simple yet sophisticated in flavor.Ingredients
Directions
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In a small jar with a tight-fitting lid, combine the minced garlic, vegetable oil, olive oil, lemon juice, egg yolk, Tabasco sauce, Worcestershire sauce, salt, dry mustard, and black pepper.
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Secure the lid tightly and shake vigorously for about 30-60 seconds until the dressing is emulsified and creamy.
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Wash and dry the romaine lettuce thoroughly. Tear or chop the lettuce into bite-sized pieces and place them in a large salad bowl.
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Pour the freshly made dressing over the lettuce.
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Toss the salad gently but thoroughly until all the leaves are evenly coated with the dressing.
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Transfer to serving plates or bowls and serve immediately.
Note
For a richer flavor, add shaved Parmesan cheese and homemade croutons just before serving.
If you are concerned about raw eggs, you can use pasteurized egg yolks or make a mayonnaise-based dressing instead.
Taste the dressing before tossing and adjust the salt, pepper, or lemon juice to your preference.
This dressing is best used immediately but can be stored in the refrigerator for up to 2 days. Shake well before using.
