This is one of those recipes that firmly underscores how homemade is best. I’m in no way a salad dressing snob and believe you can find perfectly decent bottled options, but this caesar salad dressing is so effortless to make – and the zing of freshly juiced lemon and minced garlic is, after all, what we’re after when we hail a Caesar.
Tip: If you’re not keen on the idea of raw egg yolk, substitute with an additional ¼ cup of Parmigiano and add 2 Tbsp of red wine vinegar to the dressing
For the dressing
1 large egg yolk
2 tablespoons Dijon mustard
2 fat garlic cloves, minced
⅓ cup fresh lemon juice (about 2 lemons)
1 teaspoon Maldon salt (or kosher salt)
1 teaspoon freshly ground black pepper
¾ cup freshly grated Parmigiano Reggiano
¾ cup regular or extra virgin olive oil
For the salad
2 large (or 3 small) Romaine heads
5 strips of thick-cut bacon, cooked and chopped
- For the dressing, drop the egg yolk into a large bowl and whisk slightly.
- Add the remaining ingredients, save the olive oil and whisk to combine. Very slowly pour in the olive oil, continually whisking until pale and aerated.
- Check for seasoning and grate in more cheese, if needed – and set aside.
- For the salad, wash the lettuce leaves and dry in a salad spinner or blot dry with paper towels. Stack the leaves and slice them crosswise about 2-inch widths (or, more realistically, tear the leaves a few times into a large bowl).
- Toss the leaves with enough dressing to thoroughly coat, but not soak them.
- Top with chopped bacon and more freshly grated cheese.
Recipe inspired by Ina Garten and adapted by Gluggable.