Creamy Caesar Salad is a close cousin of the original classic, created in 1924 by Italian Caesar Cardini. It’s actually closer than a cousin, more like a fraternal twin with almost identical features. This is the 100 year anniversary of the original and time to share my take on the popular, modernized version of that classic salad.
Creamy vs. Classic
The original Caesar dressing was a simple yet flavorful combination of egg yolks, olive oil, and Dijon mustard, notably without anchovies. Early modifications added anchovies, which quickly became the new standard.
Over the decades, the recipe evolved further. Parmesan and worcestershire sauce were incorporated, and neutral canola oil often replaced olive oil. As tableside service waned, the traditional hand-whisked preparation gave way to food processors, which made it easier to prepare in advance. This modern method whips the eggs, oil, and seasonings into a creamy, umami-packed dressing.
Today, Caesar salad remains a staple, featured on the menus of over 35% of U.S. restaurants. Many versions now include popular add-ons like grilled chicken or blackened salmon, reflecting the dish’s adaptability and enduring appeal.
Making Creamy Caesar Salad
This is the easiest salad dressing you can make – ever!
Place egg yolks, 6 anchovy filets, mustard, red wine vinegar, lemon juice and salt in a food processor and pulse for 30 -45 seconds, then drizzle in the oil while running until it becomes a creamy, delicious dressing.
Mix and coat the romaine leaves with a generous portion of dressing.
Make some homemade toasted croutons, then fold them into the salad with the grated parmesan.
Place the salad in a bowl and garnish with anchovy and shaved parmesan. Print
Creamy Caesar Salad
Romaine lettuce with creamy Caesar dressing, anchovy and parmesan
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 4 salads 1x
Ingredients
- 2 Romaine hearts – leaves, washed, separated and dried torn into pieces
- 2– 1/2 cups canola oil
- 2 TBL dijon mustard
- 20 anchovy fillets packed in oil, drained – divided
- 6 large garlic cloves – smashed
- 2 TBL fresh lemon juice
- 1 TBL red wine vinegar
- 3 egg yolks
- 4 TBL Parmesan cheese – finely grated
- 1 tsp sea salt
- 2 cups croutons
- Fresh ground black pepper
- Shaved parmesan – garnish
Instructions
Make the dressing:
- Place egg yolks, 6 anchovy filets, mustard, red wine vinegar, lemon juice, salt in a food processor and pulse for 30 -45 seconds
- Drizzle in the oil while processing until well combined and it has formed a silky smooth dressing the consistency of mayonnaise.
- Thin with a tablespoon or two of cold water if necessary, refrigerate until ready to serve. It will keep for a week to 10 days
- In a large bowl, complete the salads by tossing the torn romaine and croutons with dressing until all the leaves are coated. Gently fold and toss while sprinkling in the grated parmesan. Divide into individual servings and garnish with shaved parmesan and anchovies with optional coarse, freshly ground black pepper