Ceasars Dressing

I learned how to make this as a boy working in the kitchen of the Golden Ram on Coral Way in Miami. I had always loved Ceasars Salads but we only had them at restaurants on special occasions. If it was on the menu I ordered it as long as i can remember. This dressing should be made and served at the time of the meal.





2 cloves garlic, pressed
3 anchovy fillets, chopped
1 tsp kosher salt
1 large egg yolk ( temper the egg in boiling water for 50 seconds)
2 Tbs lemon juice
1 tsp Dijon mustard
½ tsp Worcestershire sauce
⅓ cup extra-virgin olive oil
2 Tbs grated Parmesan cheese, or more to taste
¼ tsp cracked black pepper, or more to taste
2 handfuls of home made croutons
3 hearts romaine – washed, chopped, and chilled


  1. Prepare ingredients in advance.
  2. Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms.
  3. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined.
  4. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth.
  5. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper.
  6. When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated.
  7. Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.