A classic caesar salad recipe that's garlicky, rich and creamy. Just add romaine! (well and croutons and bacon)
Prep Time 5minutes
Cook Time 0minutes
Total Time 5minutes
Author Karen Bertelsen
½cupvegetable oilOR very light olive oil
Crack egg into bottom of a wide mouth mason jar or immersion blender jar.
Add remaining ingredients.
Place the bottom of the immersion blender and blade directly over the egg yolk and press the bottom of the blender to the bottom of the jar. Turn on the blender and let it mix. Once the ingredients are emulsified slowly pull the immersion blender straight up. You will feel a vacuum and then the vacuum seal with break. This technique creates a mayonnaise consistency from your two main ingredients, egg and oil.
Pour the dressing onto torn romaine lettuce leaves. Mix dressing into the leaves by hand. I mean, you can use salad tongs if you're fancy like that, but mixing it by hand will do a better job of getting all the dressing evenly distributed over the lettuce.
Top with shaved parmesan cheese, croutons and bacon.
Can't stomach the thought of anchovy paste? Don't worry about it, just leave it out. You just won't have classic caesar salad. You'll have regular old caesar salad. And everybody will judge you. No big deal.Can't stomach the thought of raw egg? Don't worry about it, substitute the egg and oil with ½ cup of mayonnaise.I used to make this ALL the time with olive oil but it was hard to find an oil that was light enough so now I usually make it with a vegetable oil.If you DO use olive oil make sure it's *very* light in taste or it will overpower the other ingredients.The dressing is good right away but is even better after sitting in the fridge for a day or two.You can also make mayonnaise with the same technique with the immersion blender and it's DELICIOUS. Here's the recipe for that.Want an EXTRA CREAMY dressing? Use 2 egg yolks instead of 1 whole egg.Here's my recipe for insanely good homemade croutons to top the salad with.