Caesar Salad With the Original Dressing
Caesar dressing splits because the oil went in too fast. It is an emulsion like mayonnaise: the oil has to go in in a very thin stream with constant whisking — pouring quickly stops the oil droplets dispersing through the liquid, and the dressing breaks on the spot.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Calories
- 340
Photo: Andy Li — CC0 · Wikimedia Commons
Caesar salad was invented by an Italian cook in Mexico, and the original dressing has nothing to do with jarred mayonnaise. It is an emulsion you make in five minutes.
Method
-
1
Croutons
Cube the stale bread, toss it with melted butter and crushed garlic, and bake at 180°C for 12 minutes, stirring, until golden and crisp.
⏱ 15 min -
2
Dressing base
Mash the anchovy and garlic with the salt to a paste, then add the yolks, mustard and lemon and whisk well. The anchovy is the original source of umami here.
⏱ 6 min -
3
The emulsion
Pour the oil in a very thin stream while whisking constantly with a wire whisk. That disperses the oil droplets through the liquid into a stable emulsion — speed breaks it.
⏱ 6 min -
4
Parmesan and pepper
Stir in half the grated Parmesan and the cracked black pepper. The cheese adds body and salinity to the dressing.
⏱ 3 min -
5
Prepare the lettuce
Wash the romaine and dry it completely in a salad spinner, then tear it into large pieces by hand. Water on the leaves thins the dressing and makes it slide off.
⏱ 8 min -
6
Dress just before serving
Toss the lettuce with the dressing one minute before serving, then top with the croutons and remaining Parmesan. Dressing it early wilts the leaves.
⏱ 4 min
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Tips that actually matter
- Oil in a thin stream with constant whisking — the only rule that matters for the emulsion.
- Lettuce bone dry, or the dressing slides off and thins out.
- Anchovy is not optional in the original — it carries all the umami.
- If the dressing splits: start with a fresh yolk and whisk the broken dressing into it gradually.
People also ask
Why does Caesar dressing split?
You poured the oil too fast. It is an emulsion like mayonnaise — the oil must go in a very thin stream with constant whisking so the droplets disperse through the liquid.
How do I rescue a split dressing?
Start with a fresh egg yolk in a clean bowl and whisk the broken dressing into it gradually. The new yolk re-establishes the emulsion and nothing is wasted.
Can I make it without anchovy?
You can use a tablespoon of fish sauce or a teaspoon of miso paste, or simply add more Parmesan. The anchovy supplies umami and salt, and these come close to the same effect.
Cook mode
Caesar Salad With the Original Dressing
-
1
Croutons
Cube the stale bread, toss it with melted butter and crushed garlic, and bake at 180°C for 12 minutes, stirring, until golden and crisp.
-
2
Dressing base
Mash the anchovy and garlic with the salt to a paste, then add the yolks, mustard and lemon and whisk well. The anchovy is the original source of umami here.
-
3
The emulsion
Pour the oil in a very thin stream while whisking constantly with a wire whisk. That disperses the oil droplets through the liquid into a stable emulsion — speed breaks it.
-
4
Parmesan and pepper
Stir in half the grated Parmesan and the cracked black pepper. The cheese adds body and salinity to the dressing.
-
5
Prepare the lettuce
Wash the romaine and dry it completely in a salad spinner, then tear it into large pieces by hand. Water on the leaves thins the dressing and makes it slide off.
-
6
Dress just before serving
Toss the lettuce with the dressing one minute before serving, then top with the croutons and remaining Parmesan. Dressing it early wilts the leaves.
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