I’ve finally gotten over the fear of using raw eggs in a salad dressing. Being able to make the Classic Caesar Salad at home was my motivation. Trust me, I’ve tried alternatives, like recipes that use mayonnaise in place of raw eggs, but it just didn’t taste quite right. I wanted restaurant quality, and to get that I had to use raw eggs. If you’re like me and hesitant to use raw eggs too, maybe it helps to know that the acidity from the lemon juice typically kills off any lingering bacteria. This little tip was good enough for me to give raw eggs a try.
Caesar Salad was actually invented in the 1920’s by an Italian-born American named Caesar Cardini, not Julius Caesar as many may think. It was in his restaurant in Tijuana, Mexico where he created this popular salad. During an unfortunate event of having a shortage of ingredients he was forced to use his creativity, and the Caesar Salad was born. (Or at least that is how the story goes.)
If you’re a little weird about using anchovy fillets you kinda have to get passed this too (assuming you want to make the best Caesar Salad ever!) because anchovies are the key ingredient to the Caesar Salad dressing. It gets all smashed up into a paste anyways so it’s a bit easier to get over than the raw eggs problem.
If you love Caesar Salad, this is definitely the recipe to try. I’ve made it over and over again. So glad I got over my fear of raw eggs!!
Recipe adapted from Bon Appetit.
NOTE: Just in case you don’t know…it is not recommended for pregnant women nor people with a weakened immune system to consume raw eggs.
Classic Caesar Salad
Caesar salad is one of those rare treats you normally only have in restuarants. Now you can easily make it at home and treat yourself as often as you like.
Ingredients
- FOR THE DRESSING:
- 6 anchovy fillets
- 1 garlic clove
- 1/2 teaspoon salt
- 2 large fresh egg yolks
- 3-4 tablespoons fresh lemon juice (1 lemon)
- 3/4 teaspoon Dijon mustard
- 2 tablespoon extra-virgin olive oil
- 1/2 cup vegetable oil
- 3 tablespoons finely grated Parmesan cheese
- freshly ground black pepper
- FOR THE CROUTONS:
- 1 French baguette, cut up in small cubes
- 3 tablespoons extra-virgin olive oil
- FOR THE REST:
- 3 romaine hearts, leaves washed, dried and separated
- Extra Parmesan for serving
Directions
- Step 1 MAKE THE DRESSING: Finely chop anchovy fillets and garlic on a cutting board. Then sprinkle salt over it and mince until it turns into a paste. Scrape it up and add into a medium bowl.
- Step 2 Add the 2 yellow egg yolks into the bowl. Whisk.
- Step 3 Add fresh lemon juice and Dijon mustard. Whisk.
- Step 4 Gradually whisk in olive oil, then the vegetable oil until it becomes thick and glossy.
- Step 5 Add in 3 tablespoons of finely grated Parmesan. Whisk.
- Step 6 Cover and let it cool in the refrigerator while you prepare your other ingredients.
- Step 7 PREPARE THE ROMAINE: Wash and let dry.
- Step 8 MAKE THE CROUTONS: Preheat oven to 375 degrees F (176 degrees celsius). Spread bread cubes on a baking sheet and toss in olive oil. If you want extra flavor you can also lightly sprinkle salt and pepper over the bread cubes. Bake for about 10-15 minutes, depending on the size of bread cubes. The outside should be slightly golden while the inside is still a bit soft.
- Step 9 THE ASSEMBLY: Place the lettuce (whole or cut) and 1/2 of the croutons in a large bowl. Pour dressing on top (you may want to start with half of the dressing and add more as needed) and toss together. Top with more croutons if desired and extra Parmesan cheese. The remaining croutons can be served separately on the table.