Caesar Salad


Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

A lot of restaurants used to make a big show of preparing this salad in front of customers at the table. Today, table-prepared Caesar salads are rare, but a fresh home-made dressing is still a must.



  • 1 egg yolk
  • 3 teaspoons lemon juice
  • 1 teaspoon dijon mustard
  • 90 ml (3 fl oz) sunflower or canola oil
  • 1 teaspoon anchovy paste (or the same amount of crushed anchovies) or Worcestershire sauce
  • ½ teaspoon acacia or other light honey
  • 3 garlic cloves, crushed
  • 2 tablespoons grated parmesan cheese, plus extra to serve


  • 12 leaves of cos (romaine) lettuce
  • 6 large croutons
  • 3 teaspoons capers


The Dressing

All of the ingredients should be at room temperature to facilitate the emulsion. In a deep bowl, whisk the egg yolk, lemon juice and mustard until well blended. Pour in the oil very slowly while continuing to whisk. Once you have a nice emulsion, add the rest of the dressing ingredients and mix until combined.

The Salad

Wash, dry and cut the lettuce. Gently combine the lettuce with the dressing then transfer the dressed lettuce to a serving platter or bowl. Top with the croutons, capers and extra parmesan.