The Best Caesar Salad Dressing

I’m going to take you back to 1995.  My first job was as a “busser” and “Caesar salad/Banana’s Foster cart girl” at the now long closed down Pond View Restaurant in Kingston NH, which was a popular steak and seafood spot for decades. They were known for pumping out some great food, had a cool and quirky atmosphere (they would give the bill in an old music box, had queen Anne chairs, and all the plates were mis-matched vintage Victorian patterns… I mean they were doing Pinterest stuff before it was en vogue)!

Anyway, one of the things they were known for was making homemade table-side Caesar salad and it was my job to do that for the patrons when an order came in for it.  It was the more glamorous part of the job so of course I loved it!  To be fully honest, this little recipe has also come in handy over the years.  I’d whip it up when I wanted to impress a boyfriend and then of course he would actually think that I was an amazing cook….. ha ha ha!  My husband told me it was totally false advertising!

Caesar Salad Recipe

2 cloves of garlic finely chopped (if you don’t have fresh garlic you can use the minced garlic in a jar)

½ lemon juice squeezed

1-2 anchovy filets (if you choose)

1 teaspoon Dijon mustard

1 egg yolk (helps the dressing stick to the lettuce)

Couple dashes of Worcestershire sauce

¼ cup of olive oil (not EVOO it changes the taste too much)

¼ cup of grated parmesan cheese (*Not shredded that comes in a bag!)

½-full head of Romaine lettuce ripped up


Start by mashing the anchovies finely and mix with the garlic, Dijon, lemon, Worcestershire, and egg yolk.  Then add in oil and cheese and mix until blended.  Toss in the lettuce and croutons and mix until the lettuce is evenly coated.

Feel free to adjust any of the ingredients to taste.  Personally, I like more garlic!

Enjoy! I hope you love it as much as we do!

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