Julius Caesar Salad Dressing


The Ides of March have come, but not gone. That’s why you should be watching your back today—who knows when one of your friends (or perhaps a well-organized group of sixty) will conspire to screw you over. We at Silver Spork News are accustomed to hostile homicide attempts from people who find our attractiveness and talent too intimidating to tolerate, so we know a thing or two about whipping up food you can trust.

Enter the Caesar salad. It’s the most simple, elegant salad you’ll ever encounter because it’s not hiding anything but croutons, parmesan cheese, and delicious dressing. It’s the only thing with lettuce we’re trusting today, and we highly advise you to do the same. Do it for the Roman government, for the memory of an emperor who once got kidnapped by pirates and insisted they raise his ransom fee, and for the right to whisper “Beware the ides of March!” from behind corners at unsuspecting passersby. If you’re not on the side of the Caesar salad, you’re basically an enemy of everything that tastes good in this world. Et tu, Brute?

Julius Caesar Salad Dressing

6 anchovy fillets packed in oil, drained
1 small garlic clove
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper

Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, and then scrape into a medium bowl.

Whisk in egg yolks, 2 tablespoons lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy.

Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired. Shout “HAIL CAESAR!” and this dressing is ready to eat.

Post by Bailey James. Recipe from Bon Appetit.