Classic Ceasar Salad

We’d like to take a moment to thank Caesar Cardini for inventing this staple in the salad world: you sir are an honorary Bad Bitch. Get this recipe in your repertoire. Think of the green salad as your little black dress, and think of the Caesar salad is that dress in your closet that fits you so well that you know you can turn all the heads in the room when you are in it. Not only is the deliciousness of this salad laid out for you with the flavor dynamics of the ingredients, but the dressing can be used as a dip if you add less water. This salad is timeless, sassy, and memorable, just like you.

⅓ cup red wine vinegar

½ a lemon, juiced

1 teaspoon worcestershire

3 dashes tabasco

1 egg yolk

2 teaspoons dijon

4 anchovies packed in oil

1 clove garlic

⅛ c grated parmesan

⅛ cup water

½ cup canola oil

½ cup olive oil

3 romaine hearts

Freshly cracked pepper and freshly grated parmesan for serving


  • Combine the red wine vinegar, lemon juice, worcestershire, tabasco, egg yolk, dijon, anchovies, garlic cloves, parmesan, and water in a blender.  

  • Blend on high until smooth.  You should not see the bits of anchovy and the parmesan should not be grainy.  This could take a minute or so.

  • Turn the blender down to low speed and slowly drizzle in the canola oil followed by the olive oil.  If the mixture is too thick and not spinning, add splashes of water until the mixture starts moving again.  

  • When dressing is finished, let sit in the refrigerator.  The dressing is best if allowed to sit for at least 4 hours, but no more than 48.

  • Cut romaine hearts into 2 inch pieces.  You want the pieces to be a nice size, but you don’t want the guest to struggle when they eat.

  • Place romaine in bowl that is big enough to work the salad.  

  • Dress the size of the bowl with ½ cup of caesar.  Season with fine kosher salt and freshly cracked black pepper to taste.  Massage and fold the dressing into the lettuce.  You want to make sure that all the of lettuce is covered and that it gets in the nooks and crannies of the romaine.  You can be much for aggressive with the romaine than with the green or red leaf lettuce, it is not as susceptible to bruising.  

  • Freshly grate parmesan cheese and cracked black pepper over top.  Don’t be afraid to be aggressive with either.  
  • Fresh croutons if desired


sarah adams