Authentic Caesar Salad Dressing
By Chef George
Ingredients
- 2 garlic cloves, finely minced or pasted
- 2–3 anchovy fillets, finely minced
- 1 egg yolk, room temperature
- 2 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ cup extra-virgin olive oil
- ½ cup Parmigiano-Reggiano, finely grated
- Fresh black pepper, to taste
- Kosher salt, only if needed
Chef George Method
1. Mash garlic and anchovies into a smooth paste.
2. Whisk in egg yolk, lemon juice, and Dijon until creamy.
3. Slowly drizzle in olive oil while whisking constantly.
4. Fold in Parmesan and black pepper.
5. Adjust acidity or seasoning as needed.
Chef George Notes
• No anchovies means it is not Caesar.
• Dress dry romaine lightly for best texture.
• Best prepared fresh; not designed for long holding.
Optional Classic Additions
• Few drops Worcestershire sauce
• Grilled lemon instead of raw
• Tableside toss with warm croutons
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