Caesar for Two

This is a proper from-scratch Caesar salad built the old-school way: garlic crushed in olive oil, anchovies and capers mashed into the dressing, raw egg yolks for body, and a hit of Worcestershire, lemon, vinegar, and Tabasco for punch. No jar of dressing in sight.

Crushing the garlic directly in the oil with a fork releases its juices and infuses the oil immediately. Mashing the anchovies and capers into this base creates a savory, salty paste that becomes the backbone of the entire dressing. If you skip the anchovies, it’s just a lemon vinaigrette.

The raw egg yolks emulsify everything into a creamy, clinging dressing that coats each leaf of romaine instead of pooling at the bottom of the bowl. Letting the dressing stand for five minutes before tossing gives the flavors time to meld and the garlic time to infuse.

Pro Tips

• Use the freshest eggs you can find since the yolks are raw. If that concerns you, use pasteurized eggs
• Tear the romaine by hand into bite-sized pieces. Cutting with a knife bruises the leaves
• Add the croutons and Parmesan just before serving so the croutons stay crunchy
• The bacon adds a smoky, salty element that’s not traditional but works beautifully here

Variations

• Top with grilled chicken breast or seared shrimp to turn it into a full dinner
• Skip the raw yolks and use a tablespoon of mayonnaise for a cooked-egg alternative
• Add shaved Parmesan instead of grated for a more dramatic presentation