Classic Caesar Salad With Anchovies
Prep time: 
Total time: 
Serves: 4
  • 5 anchovy fillets, divided (I personally prefer the classic canned anchovies to the white ones for Caesar salad)
  • 1 egg yolk
  • 1 clove garlic
  • juice ½ small lemon (I often use a Meyer lemon since they're easily available off our tree)
  • 1 T Worcestershire sauce
  • 2T parmesan cheese + extra for serving
  • 4 T olive oil
  1. heads romaine lettuce, washed, dried and torn into bite sized pieces (if you don't have a salad spinner because it takes up WAY too much space, you can put the washed leaves into a large tea towel and whirl it around a few times. This works surprisingly well.)
  2. Croutons (sometimes I omit these altogether, sometimes I use Snapea Crisps which we always have due to having a toddler, and sometimes I make my own. If you'd like to make your own, Alice over at Savory Sweet Life just posted a recipe for homemade croutons, though usually I just heat some fresh garlic in the oil instead of using powdered.
  3. In a small chopper, a blender, a small bowl with an immersion blender or I suppose a mortar and pestle if you're Amish, combine 3 anchovy fillets, the 2 T parmesan cheese, lemon juice, garlic, olive oil, Worcestershire sauce and egg yolk. Blend until all ingredients are smooth and combined.
  4. Chop up remaining anchovies into small pieces, and toss in a large bowl with romaine and croutons. Add dressing and toss until lettuce is evenly coated. Grate additional parmesan cheese -- about 3 T of grated cheese -- over the top and serve.
Recipe by The Domestic Front at