This recipe came to us from a cooking class we took in the early 2000s at San Francisco’s City College, and we’ve been making it ever since. It’s our go-to Caesar dressing — so simple, so flavorful, and way better than anything store-bought. We often grill a chicken breast to serve on top, making it a perfect, easy meal.
Ingredients:
For the dressing:- ¼ cup red wine vinegar
- ⅛ cup lemon juice
- 1 egg yolk
- ¾ tablespoon chopped garlic
- ½ teaspoon Worcestershire sauce
- ½ teaspoon mustard
- 1 tablespoon anchovies
- ¾ cup olive oil
- ½ cup grapeseed oil
- 2 heads romaine lettuce, cut into 1-inch pieces
- ½ cup Parmesan cheese, grated
- Croutons
Instructions:
Place the first seven ingredients (vinegar, lemon juice, egg yolk, garlic, Worcestershire sauce, mustard, and anchovies) in a blender. Blend for about 15 seconds until smooth.
With the blender running, slowly stream in the olive oil and grapeseed oil to emulsify the dressing.
Toss the romaine lettuce with the dressing, then sprinkle with Parmesan cheese and croutons.
Serve immediately.