Classic Caesar Salad

A yummy and traditional summer salad.


  •  1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  •  2 anchovy fillets, minced
  •  1 egg yolk (see note)
  •  Juice of 1 lemon
  • 1/3 cup olive oil
  • 1/4 cup grated Parmesan cheese
  •  1 cup prepared salad croutons
  •  1 large head romaine lettuce, washed and dried well, then chopped
  •  Freshly ground black pepper to taste


In a large wooden or glass bowl, combine Worcestershire sauce, mustard, minced garlic, minced anchovies, egg yolk and lemon juice, whipping with a whisk until well blended.

When the mixture is smooth and blended, slowly whisk in the olive oil in a steady stream.

Gently fold in the Parmesan cheese, croutons and chopped lettuce.

Season with freshly ground black pepper.

Divide among 6 salad plates. Makes 6 servings.

Note: On its website the American Egg Board estimates that one in 20,000 eggs may contain salmonella. To eliminate any risk of salmonella, substitute a pasteurized egg product such as Egg Beaters, which can be found in the dairy case.

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