Caesar Salad (Warner)

No Cardini-style tableside theatrics here, just a clean food-processor version of the real-deal Caesar dressing. Garlic and anchovies get pulsed to a paste, oil streams in to emulsify, then lemon juice and a raw egg bring the dressing to that classic creamy, yolk-thickened texture without a drop of mayonnaise.

Anchovies are the backbone of proper Caesar dressing. If you’ve always skipped them, don’t. They melt into the dressing and disappear, leaving only that deep umami savoriness that makes Caesar taste like Caesar instead of garlicky vinaigrette.

The raw egg is what defines this as a traditional preparation. It acts as an emulsifier and thickener, binding the oil and lemon juice into a silky dressing. Use the freshest pasteurized egg you can find if raw eggs concern you.

Crisp romaine is the right choice over any other lettuce. Its thick ribs hold up to the weighty dressing and stay crunchy long after other greens wilt. Tear the leaves rather than chopping; the ragged edges hold more dressing.

Pass the pepper mill at the table; fresh-cracked pepper at the last moment is the traditional finish.

Chef Tips

• Use oil-packed anchovy fillets, not paste; whole fillets have cleaner flavor
• Room-temperature egg emulsifies better than cold
• Drizzle the oil very slowly into the running processor; fast adds will break the emulsion
• Dry the romaine thoroughly after washing; wet leaves dilute and slide off the dressing
• Make the dressing up to a day ahead, but dress the lettuce at the last minute

Variations

• Add a white anchovy or boquerón on top of each serving for extra brininess
• Swap the egg for a tablespoon of mayonnaise if raw egg is a concern
• Grill the romaine halves briefly for a smoky twist