The World’s Greatest Caesar Salad Dressing

This is what dreams are made of…. well my dreams anyway.

I used to work at a restaurant, outside of D.C, that served the world’s best caesar salad. Customers would order the huge salad which came with grated egg, perfectly cooked croutons that  managed to be both crunchy on the outside and chewy on the inside, crispy fried garlic chips, and topped with grilled shrimp, steak, squid, the obligatory chicken breast, or simply whole boquerones (anchovies that are ‘cooked’ in white vinegar, much like how fish is ‘cooked’ in a ceviche, and than preserved by covering in a mixture of olive oil, parsley and garlic). The salad was stupendous, but the real star of the salad was the dressing, which I preferred to eat alone, in large quantities with just a crusty butt of baguette as the vehicle to my mouth. I still dream about that dressing. Garlicky, zesty and with that good anchovy funk, that dressing would taste good on an old flip flop. This is my version, which tastes almost as good as I remember and hits on all the components needed to make an amazing caesar salad dressing: richness of egg yolk, plenty of  stinky anchovy and enough garlic to give a little heat.

Caeser Salad Dressing

2 egg yolks

4-6 anchovy filets ( if using boquerones, delicious vinegar cured and olive oil packed Spanish white anchovies, they are more mild and you will need to use more.)

4 cloves garlic

1 tablespoon dijon mustard

3 tablespoons red wine vinegar

juice of one lemon

couple dashes worcestershire sauce


a good amount fresh cracked black pepper

1/3 cup olive oil

3/4 cup grated hard nutty cheese ( parmigiano reggiano, pecorino romano, asiago, whatever makes you happy-I have even used a hard gouda)

In a food processor, chop anchovy filets and garlic cloves until evenly incorporated. Add egg yolk, mustard,vinegar, lemon juice,  worcestershire sauce, salt and pepper and mix until combined. While the food processor is going slowly drizzle in olive oil and blend until combined. Gently fold in parmesan cheese. Chill in the  fridge until ready to use. It will last a week or so and tastes even better after a good rest.

8 thoughts on “The World’s Greatest Caesar Salad Dressing

  1. that is just wonderful ..dear laeids, if possible, please add some more recipes that uses sweet potatoes. We have farm over here in Kerala and when sweet potatoes are in season, the only thing that we make is mashed potatoes.the potato fingers in ur show turned out to be wonderful and I am just wondering what more to make with it other than just getting mashed.thanks again laeids and all the best to all the future videos ..take care

  2. NEVER BOIL YOUR VEGGIES! steam them if you must, but NEVER BOIL! boiling vegegis sucks out all the nutrients and flavor into the water, and some vegegis get bitter or off-tasting if you boil them. the only time you should EVER boil your vegegis is if you’re making a vegetable stock, in which case, you’re not going to be eating the vegegis after anyway.

    • Hmm, looks great. I like salad all year too, but warm is good this time of year. I’ll be doing this and your super immunity soup very soon, love it!

      • Thanks for trying my tomtao I like your anchovy idea. I sometimes like warmed anchovy filets on my sandwich, one of many tasty variations but when I have a really great high brix tomtao, I go back to what I call tomtao sandwich bread (soft white bread), mayo, butter, salt and pepper, with a 1/2 thick slice of tomtao that covers the bread. We should have a tomtao sandwich potluck where folks bring their favorite fixings.

      • Agh, such a difficult qeustion! Can I choose two?Perfect Tomato Sandwich #1: Grilled cheese on homemade ciabatta with half cheddar, half gruyere, and a little dab of pesto, all sandwiched around plenty of tomato slices.Perfect Tomato Sandwich #2: Fresh pita bread spread with cilantro hummus and stuffed with thick tomato slices, greens (like spinach), avocado slices, and a few pickled green beans.

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