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The Original Caesar

This recipe for 'The Original Caesar' creates a classic salad featuring crisp romaine lettuce and a rich, creamy dressing emulsified with soft-boiled egg yolks, mayonnaise, sauces, and vinegar. It's quickly assembled after preparing the unique dressing.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2230.9 kcal

Equipment

  • 1 Small Saucepan For cooking eggs
  • 1 Blender For emulsifying the dressing
  • 1 Large salad bowl For tossing and serving

Ingredients
  

Main

  • 2 eggs
  • 2 tablespoons mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon steak sauce recommended: A1 Sauce
  • 1 teaspoon hot sauce recommended: Tabasco
  • 1 teaspoon red wine vinegar
  • 1/2 cup corn oil
  • Salt and freshly ground black pepper
  • 1 1-pound head romaine lettuce, leaves separated and left whole
  • 1/4 cup grated Cotija or Parmesan

Instructions
 

  • Dressing: Bring a small saucepan of water to a boil over medium-high heat.
  • Add the eggs and cook for 5 minutes. Remove the eggs from the water and set aside until cool enough to handle. Remove the shells and cut each egg in half. Put the yolks into a blender (yolks will still be slightly soft). Add the mayonnaise, Worcestershire sauce, steak sauce, hot sauce and vinegar. Pulse until blended. With the machine running, drizzle in the oil and blend until smooth. Season with salt and pepper, to taste.
  • Put the lettuce and cheese in a wooden salad bowl. Add the dressing and gently toss to coat. Serve immediately.
  • Cook's Note: Save the boiled egg whites to make egg salad, if desired.

Notes

This recipe uses a classic technique of incorporating soft-boiled egg yolks into the dressing, which provides incredible richness and aids in emulsification. Ensure your eggs are fresh. When adding the oil in the blender, drizzle it in slowly and steadily while the machine is running to create a stable, creamy dressing. Keep your romaine lettuce cold and dry for the best texture. While Cotija is suggested, high-quality Parmesan Reggiano works wonderfully and is more traditional for a Caesar. Taste and adjust seasoning before tossing.