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Ina Garten's Caesar Salad


Chef notes

Whipping up your own Caesar salad dressing makes all the difference. It is guaranteed to taste fresher, more vibrant and creamier than anything available in a bottle. The list of ingredients may seem intimidating at first glance, but all they need is a blitz in the food processor and the dressing is done!

Special equipment: Food processor fitted with steel blade.

Technique tip: If you’re nervous about raw egg yolk, substitute 2 tablespoons mayonnaise for the yolk.


  • 2 large heads romaine lettuce
  • 1 extra-large egg yolk, at room temperature
  • 2 teaspoons Dijon mustard
  • 2 large cloves garlic, chopped
  • 8-10 anchovy fillets (optional)
  • 1/2 cup freshly squeezed lemon juice (from 3 lemons)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup good mild olive oil
  • 3/4 cup canola oil
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 cups croutons (store-bought or homemade)


  1. Separate the lettuce leaves, discarding the cores, wash them carefully, and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1½-inch slices. Place them in a large mixing bowl.
  2. For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.  Pour the olive oil and canola oil together in a 2-cup glass measuring cup.  With the food processor running, slowly pour the oil mixture through the feed tube (as though you were making mayonnaise) and process until thick. Add ½ cup of the grated Parmesan cheese and pulse 3 times.
  3. Toss the lettuce with enough dressing to moisten well. Add the remaining one cup of grated Parmesan and toss. Divide the salad among 6 to 8 plates and serve.