Caesar Salad Dressing

I wouldn't go to the trouble of making it. This stuff is terrific:

No egg = no caesar salad dressing.


The good news is that caesar salad dressing is very easy.

Take your salad and drizzle olive oil on top. Toss in order to coat all the leaves. Then sprinkle with salt and pepper, and toss again. Next, add the juice of one whole lemon and some Worcestershire. Toss again.

Finally, crack a whole egg directly on top of the salad leaves, toss well to break up the egg and coat everything. Then sprinkle on the freshly grated parmegiano-reggiano.

Eat.



FWIW, that's Julia Child's recipe and she got it from the chef in Tijuana who invented the Caesar salad.

sammy's house parmasean vinagrette is legit substitution for caesar dressing

From Dean and Deluca:

Caesar Salad
Caesar salad, that ever present item on Continental restaurant menus of decades past, doesn't come from the continent at all -- it's from Tijuana, Mexico, where Caesar Cardini, an Italian restaurateur, created it on Fourth of July weekend in 1924.


Ingredients:
Croutons
1/4 cup olive oil
2 garlic cloves, halved lengthwise
3 cups 1-inch cubes of French or Italian bread
salt and pepper to taste
Dressing
4 garlic cloves, peeled
1 egg, boiled for 30 seconds
1 tablespoon plus 1 teaspoon fresh lemon juice
scant teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
4 heads romaine lettuce, the pale green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups)
Parmigiano-Reggiano curls formed with a vegetable peeler


Directions:
1. Make the croutons: Preheat the oven to 350°F. Warm the olive oil with the garlic in a small saucepan over moderate heat. Remove from heat and let stand for 10 minutes. Discard the garlic. Toss the bread cubes with the oil, spread them on a baking sheet, and season them with salt and pepper. Bake the croutons for 12-15 minutes, or until golden brown.
2. Make the dressing: Mince the garlic to form a fine paste. Whisk together the garlic paste, egg, lemon juice, and Worcestershire sauce in a small bowl. Add the olive oil in a stream, whisking, and whisk the dressing until it is emulsified.
3. In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well. Top the salad with the Parmigiano-Reggiano curls.