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Caesar Salad

This is a classic caesar salad recipe. We substitute mayonnaise for the raw egg yolk to avoid potential problems with salmonella.

Servings and Times

Serves: 3

Preparation Time: 10 minutes

Tools and Appliances

Mortar and Pestle

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This recipe has been updated: November 25, 2003

Ingredients

2 cloves garlic
3 fillets anchovies
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1 cup extra-virgin olive oil
to taste salt & pepper
1 cup pecorino romano cheese (Locatelli)
1 cup croutons
6 ounces romaine lettuce

We place the garlic, anchovies, and salt in mortar. We mash into a paste. In a small bowl, we whisk the paste, lemon juice, Worcestershire sauce, mustard, and mayonnaise with a fork. We slowly add the olive oil and stir until the dressing is well mixed.

We toss the romaine lettuce and some of the dressing (reserving the remainder for a future salad). We top with the croutons, romano cheese and salt and pepper.

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