meal — omnivore

Caesar Salad With Homemade Caesar Dressing

A traditional recipe for Caesar salad made with whole Romaine leaves and homemade Caesar dressing. | A traditional recipe for Caesar salad made with whole Romaine leaves and homemade Caesar dressing. |
prep time 10 minutes
yield 4-6 servings


Like most foodies, recipe author Lola Dweck was surprised when she first learned that Caesar salad originated in Mexico, not Italy. In fact, the discovery sent her and her sister on a trip to the very restaurant where this classic salad was believed to have graced the palates of diners for the first time. More from Lola:

The salad’s history, original creator, and ingredients are the subject of some debate, although most historians believe that it was first created in the early 1900s in Tijuana, Mexico by either Italian-American restaurateur Caesar Cardini or his brother, Livio Santini. The story goes that Cardini was low on provisions at his restaurant and in order to satiate the appetite of some hungry friends, he threw together what he had on hand and served them his concoction. The creation has lived on ever since and is now made tableside.

We’ve all seen variations of the Caesar salad made with different ingredients, but my goal with this recipe is to recreate the flavors I remember from that warm summer day when my sister and I crossed into Tijuana and enjoyed a meal steeped in history.

BY:Lola's Cocina


For the Caesar dressing:

  • 1 Nellie's Free Range Egg, yolk only (see notes)
  • 1 2-oz can anchovies in olive oil or 2 tablespoons anchovy paste
  • 2 small cloves garlic, minced
  • 1 tablespoon Dijon mustard (whole grain, coarse ground, or creamy will work)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lime juice (about 2-3 limes)
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan cheese, plus more for garnishing

For the Caesar salad:

  • 3 heads romaine lettuce (about 30 leaves)
  • Freshly ground black pepper
  • Parmesan cheese, grated or shaved
  • Baguette, sliced and rubbed with garlic and baked until crisp, about 10 minutes
  • Knife and cutting board or molcajete (mortar and pestle)
  • Medium bowl (glass, wooden, or plastic will work)
  • Whisk
  • Large bowl or container big enough to mix whole romaine lettuce leaves
  • Tongs
  • Serving platter


To make the dressing:

  • Clean the romaine lettuce leaves and keep them crisp in the refrigerator while you prepare the salad dressing.
  • If using whole anchovies, reserve the olive oil in the tin and mince the anchovies or use a molcajete to grind them with the olive oil until they form a thick paste. Add anchovies to a medium bowl and whisk together with garlic, Dijon mustard, Worcestershire sauce, lime juice, and egg yolk.
  • Slowly stream 1/2 cup extra virgin olive oil into the bowl, whisking constantly until well blended with ingredients.
  • Transfer dressing into a larger bowl or container and mix in 2 tablespoons of grated parmesan cheese.

To make the salad:

  • Add whole romaine lettuce leaves to the large bowl or container with the dressing and use tongs to gently toss until each leaf is well coated.
  • Transfer to a platter and top with freshly ground black pepper, Parmesan cheese, and crispy baguettes to serve.

Nellie's Notes:

Our Nellie's Free Range Eggs are not pasteurized, so we cannot recommend that they be eaten raw. To safely pasteurize your eggs at home, simply place the eggs in a pot of water and heat on the stovetop until the water temperature reaches 140F. Heat the eggs submerged in water at 140F, and no higher than 142F, for 3 minutes before removing from the hot water and rinsing with cold water. For more tips on storing and handling raw eggs, check out our egg safety tips!

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