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Steakhouse Caesar Salad

This is, in my not so humble opinion, the best Caesar Salad recipe in the world. I got it from LG's Prime Steakhouse and made very few tweaks. Try it and you won't be disappointed.
Course Salad
Cuisine American
Keyword Caesar Salad, Classic Caesar Salad, Salad Dressing, Steakhouse Caesar Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Cost $5


  • Bowl


  • 10 oz Romaine Lettuce chopped or left whole
  • 2 Anchovies packed in oil
  • 1 tbsp Garlic minced
  • 1 tbsp Dijon Mustard
  • 1/2 tbsp Worcestershire Sauce
  • 1 Egg Yolk
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp Lemon Juice
  • 2 tbsp White Wine Vinegar
  • 1/2 cup Parmigiano Reggiano freshly grated
  • 1 cup Croutons home made preferred
  • Black Pepper freshly cracked, to taste


  • In a wooden bowl add the anchovies and minced garlic. Mash into a paste using two forks, one in each hand.
  • Add the Dijon mustard and Worcestershire sauce and continue mixing into a paste.
  • Drop in the raw egg, mixing.
  • Slowly trickle in the olive oil and speed up your mixing speed. If using the forks proves difficult you can switch to a whisk which will be easier.
  • Add the lemon juice, white wine vinegar, and half of the parmesan cheese. Stir.
  • If you are using cut lettuce then toss it in along with the homemade croutons and give everything a good toss. If not, then you can just pour the dressing over the romaine leaves and then sprinkle with parmesan cheese, croutons, and freshly cracked black pepper.


The caesar salad dressing will last about a week in a sealed container in the fridge, however it is best used within the same day you make it.