# 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.

**Italian Cuisine · 37 min · 4 servings · 340 kcal per serving**

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.

## Ingredients

- 2 heads — romaine lettuce
- 2 — egg yolks
- 4 fillets — anchovy
- 2 cloves — garlic
- 1 tbsp — Dijon mustard
- 2 tbsp — lemon juice
- 3/4 cup — light olive oil
- 1/2 cup — Parmesan
- 4 slices — stale bread
- 3 tbsp — butter
- 1/2 tsp — black pepper
- 1/2 tsp — salt

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/italian-cuisine/caesar-salad-classic-dressing
Edited by: Marwa Mohamed
Last updated: 2026-09-22