Skip to content

Hail Caesar!

by Jane Worthington-Roth

A classic in many fine restaurants, Caesar Salad is usually made tableside with great flourish by a well-dressed server. The salad's creation is generally attributed to restaurateur Caesar Cardini. Although many folks would say they love Caesar Salad, quite often they’ve only tried bottled Caesar dressing which frequently does not contain the classic ingredients of garlic and anchovies. If you don’t like garlic and anchovies you don’t like Caesar dressing for these two ingredients are mandatory!

Although you don’t need to buy a wooden salad bowl just for Caesar salads, I must admit that coating a wooden bowl with garlic adds to the delicious flavor. We keep a wooden salad bowl that we only use for Caesar salads. As with all recipes, it’s best to have all your ingredients measured and ready to add. Be sure that the anchovies are well crushed so they distribute very finely throughout the dressing and don’t overdo the Worcestershire sauce. If you add too much the dressing with turn a murky brown color rather than the classic light egg-color.

At your next dinner party, have your ingredients lined up and impress your guests making this delicious tableside classic! For a light summer meal, top the Caesar Salad with grilled chicken, beef or shrimp.


2 cloves of garlic, one sliced in half, the other finely minced
4 anchovies (if packed in salt, rinse well)
1 egg yolk
1/8 teaspoon dry mustard
Worcestershire sauce
1 tablespoon good quality red wine vinegar
4 tablespoons extra virgin olive oil
3 heads organic romaine lettuce
Grated Pecorino Romano cheese
Optional equipment – wooden salad bowl


  1. Slice one garlic clove in half and rub cut sides all over the inside of the salad bowl.

  2. With a fork, finely crush the anchovies in the salad bowl.

  3. Add the egg yolk and mix well. Blend in the minced garlic, dry mustard, a light shake of Worcestershire sauce and the red wine vinegar.

  4. Slowly drizzle in the olive oil while rapidly mixing the dressing. The dressing should begin to emulsify. Set aside until ready to serve.

  5. Chop the romaine lettuce into large bite-sized pieces, rinse and dry well.

  6. When ready to serve, stir the dressing to make sure all ingredients are combined, roll the salad bowl so that the dressing coats the inside of the bowl, add in the lettuce and toss gently.

  7. Top with Pecorino Romano cheese (I use about a ¼ cup) and gently mix. There should be some cheese on every piece of lettuce.

  8. Sprinkle some croutons on top and you’re ready to serve.