Caesar Salad
Caesar Salad
An old-style Caesar of crisp romaine with anchovy and croutons, in a beaten-egg dressing of olive oil, white wine vinegar and grated cheese.
Prep: 15 minutes · Cook: 0 minutes
What Is Caesar Salad?
A house-style Caesar: crisp romaine with anchovy and croutons, dressed in a smooth beaten-egg emulsion of olive oil, white wine vinegar, grated cheese and dried herbs.
Why Make Caesar Salad?
- The old-school table-side Caesar formula
- Anchovy gives it the authentic backbone
- One bowl, no stove, 15 minutes
- The egg makes the dressing cling properly
Unico Products Used in This Recipe
Ingredients
- 1 head romaine lettuce (washed and dried well)
- 1 anchovy fillet (quartered)
- 1 cup croutons
- 1 clove garlic (crushed)
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup grated cheese
- 1 pinch sweet basil and oregano (large)
- 1 egg (beaten)
Instructions
- Cut the romaine into bite-size chunks and place in a large salad bowl with the anchovy and croutons.
- In a small bowl, beat the garlic, olive oil, vinegar, cheese, herbs and egg together until the dressing is smooth.
- Pour the dressing over the salad.
- Mix well and taste for seasoning.
Cooking Tips
- Dry the lettuce completely — wet leaves repel dressing
- Beat the dressing until truly smooth before pouring
- Add croutons just before tossing so they stay crisp
- Use the freshest egg you can for the dressing
- Top with extra anchovy fillets for committed fans
Frequently Asked Questions About Caesar Salad
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1. The dressing uses a raw egg — is that safe?
It's the traditional Caesar method; use a very fresh or pasteurized egg, keep it cold, and skip it for at-risk guests — or coddle the egg for 60 seconds.
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2. Why vinegar instead of lemon?
This house version predates the lemon standard; white wine vinegar gives a sharper, cleaner tang.
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3. Can I add chicken?
Grilled chicken turns it into the familiar main-course Caesar.
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4. How long does the dressing keep?
Because of the raw egg, dress and eat the same day; don't store it.
Cooking Guides & Tips
- How to Make a Simple Vinaigrette The basic oil-and-vinegar ratio for salad dressing, plus easy variations — once you know it, you'll never buy bottled again.
- Extra Virgin vs Pure vs Light Olive Oil: What's the Difference? What the labels on a bottle of olive oil actually mean — extra virgin, pure (or “olive oil”), and extra light — and when to use each.
- How to Store Olive Oil So It Stays Fresh How to keep olive oil fresh — the four enemies (light, heat, air and time) and the simple storage habits that beat them.
Caesar Salad Made Simple
This Caesar Salad is the vintage steakhouse version, vinegar tang and all. Unico anchovies and white wine vinegar give the dressing its spine.