Classic Caesar Salad

A proper Caesar salad is built on a creamy dressing, not a bottled one. This version uses a lightly cooked egg, anchovy and lemon for a balanced, rich flavour.

Why this Caesar works

The dressing does the work. Anchovy gives savoury depth, lemon and mustard keep it bright, and the egg and olive oil are whisked into a thick, creamy emulsion that clings to crisp romaine. The dish is usually credited to the restaurateur Caesar Cardini, who served it in Tijuana in the 1920s, and it has stayed popular because the ingredients are simple and the technique takes minutes.

Tips for the best result

Start with cold, dry romaine hearts; wet leaves water down the dressing. Add the oil in a thin stream while whisking so the dressing does not split. Taste before adding salt, because anchovy, Worcestershire sauce and parmesan are already salty. Toss the salad just before serving so the leaves stay crisp.

Substitutions and variations

Add grilled chicken or a soft-boiled egg to turn it into a main course. Worcestershire sauce usually contains anchovy, so a vegetarian version needs a vegetarian Worcestershire and extra lemon and mustard. The egg is only lightly cooked: pregnant women, older adults and young children should use a pasteurised egg.

Storing and serving

The dressing keeps for a day or two in a covered jar in the fridge; shake it before using. Do not dress the leaves ahead of time. Serve straight away with extra shaved parmesan and black pepper.

Nutrition values are estimates based on USDA reference values and may vary depending on the brands and quantities you use.