Caesar Salad: Not Just for Emperors

February 14, 2025

Because You Deserve Better Than Bottled Caesar

Let’s get one thing straight: Caesar salad is NOT named after Julius Caesar. No togas were involved in its creation (though I won’t stop you from wearing one while making it). Instead, this legendary salad was born in 1924 at Caesar’s Restaurant in Tijuana, Mexico. The story goes that Italian-American chef Caesar Cardini, faced with a near-empty pantry during a busy holiday rush, threw together a few humble ingredients—romaine, croutons, Parm, and a dressing built on egg yolk, anchovies, and garlic. And just like that, an icon was born.

But somewhere along the way, this crisp, briny masterpiece got kidnapped by Big Salad Dressing. What was once a punchy, creamy, flavor-packed staple is now a sad, gluey mess in a squeeze bottle, with all the charm of expired mayo. Let’s fix that, shall we?

The Truth About Raw Egg Yolks (or: Calm Down, It’s Fine)

I know, I know—the words raw egg yolk might trigger alarm bells. But let’s be real: if you’ve ever eaten homemade mayo, aioli, or an old-school carbonara, you’ve already survived raw egg consumption. The risk of salmonella is incredibly low if you use fresh, high-quality eggs (or you can opt for pasteurized eggs if you want to play it extra safe). Besides, restaurants use raw eggs in Caesar dressing all the time—you just didn’t realize it because they plated it with a drizzle and a flourish.

If you’re still side-eyeing the yolk, I’ve got you: swap it for a tablespoon of mayo. It won’t be quite as luxurious, but it’ll get the job done and keep you from stressing out.

Anchovies Are Not the Enemy

Let’s also talk about anchovies, the misunderstood hero of this dressing. They don’t make your salad taste fishy—they just add deep, savory, umami goodness. If you’re anchovy-averse, try a squeeze of Worcestershire sauce instead (fun fact: it’s made with anchovies too). Or just use a little less. But trust me, skipping them altogether is like watching a movie with the sound off—it’s just not the same experience.

Why Store-Bought Caesar Dressing Is a Crime Against Salads

Look, I get it. Sometimes you just want to grab a bottle from the fridge and call it a day. But have you ever read the ingredients on one of those store-bought Caesar dressings? Somehow, they always manage to taste like expired ranch with a weirdly sweet aftertaste. They’re full of stabilizers, preservatives, and things that might be food but also might be plastic. Making Caesar dressing from scratch takes five minutes, max. You deserve better.

The Cost of Eggs: A Caesar for the Future

Admittedly, egg prices have been playing the stock market game lately. If they’re through the roof, save this recipe for a time when buying a carton doesn’t require taking out a loan. Or, if you’re feeling particularly fancy, treat yourself to a top-tier farmers’ market egg—you’ll taste the difference.

The Ultimate Classic Caesar Salad Recipe

Ingredients:

For the dressing:

2 oil-packed anchovy fillets (or 1 tsp anchovy paste)
1 small garlic clove, finely minced or grated
1 large egg yolk
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/2 cup extra virgin olive oil (use your good stuff)
2 tbsp finely grated Parmigiano-Reggiano
1/2 tsp Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

For the salad:

1 large head romaine lettuce, chopped or kept in whole leaves for a more dramatic presentation
1/2 cup Parmigiano-Reggiano, shaved into thin ribbons
2 cups rustic croutons

For homemade croutons:

3 cups torn or cubed day-old bread (French, sourdough, or Italian)
2 tbsp olive oil
1 small garlic clove, minced
Kosher salt & black pepper to taste (I use a strong, two finger pinch of each)

How to Make It:

1. Make the croutons: Preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil, garlic, salt, and black pepper. Spread on a baking sheet and bake for about 12-15 minutes, stirring once, until golden brown. Let cool.

2. Make the dressing: On a cutting board, mash the anchovy fillets and garlic into a paste using the side of a knife. Transfer to a bowl. Whisk in the egg yolk, lemon juice, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly until emulsified. Stir in the Worcestershire sauce and grated Parmesan. Season with Kosher salt and black pepper.

3. Assemble the salad: In a large bowl, toss the romaine with the dressing, ensuring every leaf is well coated. Add croutons and gently toss again.

4. Serve: Plate the salad, top with Parmesan shavings, and serve immediately.

Make It, Love It, Never Go Back

Once you’ve had a real Caesar, you’ll wonder why you ever settled for the pre-made stuff. It’s briny, creamy, garlicky, and downright irresistible. So go forth, conquer your fears of raw eggs and tiny fish, and make the best Caesar salad of your life. Julius would be proud.

Remember to tag your creations with @The_SmallTownChef.

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