Recipe Collection: Caesar Salad

Written by Kate Tietje

When I was almost 10, we went to Disney World.  But we stopped to visit my mom’s sister’s family on the way.  My Uncle Jim is a mailman, but he was a waiter at an upscale restaurant in his younger days.  Many servers at such establishments learn to make their own versions of Caesar salad so they can prepare it right at the table to the delight of their customers.  My Uncle Jim had learned to do this and still prepared it occasionally for his family.

The night we visited, he prepared it for us.  I loved it! I’ve never had a Caesar salad as good as his, but that doesn’t stop me from constantly trying to find it again.  Over the years, I’ve played with it a lot…and this version is as close as anything probably ever will be.  I make it again and again.

Caesar Salad

Ingredients:

• 2 large cloves garlic
• 1 tbsp. anchovy paste (you can use 2 – 3 filets if you have them, but this is easier!)
• 1 egg yolk
• 2 tbsp. lemon juice (about 1 lemon)
• 1 tsp. sea salt
• 1/2 cup avocado oil

Use the avocado oil.  My salad dressing game completely changed when I started using this. It’s a mild, neutral-tasting oil, yet rich in healthy monounsaturated fats.  It is a staple in my kitchen for both raw uses and cooking (because it’s also good for high heat). Learn more in our blog, Everything You Need to Know About Avocado Oil.

Step 1: Use a microplane grater to crush/grate your garlic.  If you don’t have one (and you should!), you can mince it, but it’ll be better incorporated into the dressing if you can really crush it.

Step 2: Add the garlic to a mason jar.

Step 3: Add the lemon juice, salt, and anchovy paste.  Put a lid on and give it a quick shake.  The anchovy incorporates better if you shake it before you add the oil.

Step 4: Then, you need to coddle your egg.  You don’t HAVE to if you’re using a pastured egg (which I am), but I’ve read it makes your dressing a bit smoother.  So, I coddle it.  Bring a pot of water to a boil on the stove, then add the egg for exactly 45 seconds.  My timer is only in minutes, so I set it for 1 minute, then wait until it ticks down to 45 seconds, and quickly add the egg.  When it beeps, it’s done.

Step 5: Add your avocado oil.  Some say it emulsifies better if you slowly stream it, but I’m lazy these days and just want it done.  Add the lid and shake.

Finally, serve it! I’ve torn up my Romaine lettuce and sheep’s milk Romano cheese (Parmesan is traditional) and poured it on the dressing.

Print Recipe

Caesar Salad

A phenomenal caesar sald dressing recipe made from real food ingredients.

Prep Time5 mins

Total Time5 mins

Course: Salad

Ingredients

• 2 large cloves garlic
• 1 tbsp. anchovy paste you can use 2 - 3 filets if you have them, but this is easier!
• 1 egg yolk
• 2 tbsp. lemon juice about 1 lemon
• 1 tsp. sea salt
• 1/2 cup avocado oil

Instructions

• Use a microplane grater to crush/grate your garlic.  If you don't have one (and you should!), you can mince it, but it'll be better incorporated into the dressing if you can really crush it.
• Add the garlic to a mason jar.
• Add the lemon juice, salt, and anchovy paste.  Put a lid on and give it a quick shake.  The anchovy incorporates better if you shake it before you add the oil.
• Then, you need to coddle your egg.  You don't HAVE to if you're using a pastured egg (which I am), but I've read it makes your dressing a bit smoother.  So, I coddle it.  Bring a pot of water to a boil on the stove, then add the egg for exactly 45 seconds.  My timer is only in minutes, so I set it for 1 minute, then wait until it ticks down to 45 seconds, and quickly add the egg.  When it beeps, it's done.
• Add your avocado oil.  Some say it emulsifies better if you slowly stream it, but I'm lazy these days and just want it done.  Add the lid and shake.

How do you serve your Caesar salad?