Ingredients
- 8 cups romaine, chopped
- 1/3 cup extra virgin olive oil
- 2–3 cloves garlic, finely minced or mashed into a paste
- 1 tablespoon anchovy, finely chopped
- Juice of 1 lemon
- 1 teaspoon Worcestershire sauce
- 1 raw egg
- ¼ teaspoon sea salt (or to taste)
- Freshly cracked black pepper, to taste
- Optional Topping
- ½–1 cup freshly grated Parmesan cheese
- Homemade croutons
- Chicken breast, chopped
- You can also replace 2 cups of romaine with kale or mixed greens if desired
Instructions
n a large wooden bowl (traditional and preferred for subtle flavor, though not required), pour in the olive oil. Take one peeled garlic clove and rub it along the inside of the bowl, coating the sides and bottom. This gently infuses the oil and bowl with garlic flavor.
Finely mince the remaining garlic and anchovy into a paste. Add them to the bowl along with the fresh lemon juice, Worcestershire sauce, and raw egg.
Whisk vigorously until the dressing begins to emulsify and looks slightly creamy.
Add the chopped romaine directly to the bowl and toss well, making sure each leaf is evenly coated in the dressing.
Top with freshly grated Parmesan, cracked black pepper, homemade croutons, and sliced baked chicken if desired.
The dressing naturally settles toward the bottom of the bowl because of the olive oil. Before serving, give the salad an extra thorough toss to redistribute the dressing.
For best flavor, serve the first portions from the bottom of the bowl to ensure the greens are well coated with that rich, classic Caesar dressing.
- Prep Time: 15 mins
- Category: Lunch/Dinner
Nutrition
- Serving Size: 4