Summer is here and greens are abundant. After months of root vegetables, all I want is a fresh, bright salad. And what’s the best salad? Caesar, of course.

A Caesar is defined by it’s dressing, so if you’re scared of raw egg yolks and little fish, this is not the recipe for you. If those things make you smile (like me!) seek out farm fresh eggs and a very mild olive oil (you could also use canola). Also note a stand mixer isn’t essential – you can whisk by hand.

Toss with romaine and sour dough croutons, or get creative with baby kale or other leafy grains.


6 anchovy fillets, chopped
1 small garlic clove, minced
2 large egg yolks
2 tablespoons fresh lemon juice (from about half a lemon)
2 cups olive oil
1/4 cup very finely grated Parmesan
Salt and pepper to taste

1. With the side of a knife, mash the anchovies and garlic into a paste – use a generous pinch of sea salt to help things along. Scrape the mixture into the bowl of a stand mixer fitted with a whisk.

2. Add the yolks and lemon juice to the bowl and set speed to medium. When yolks are blended, add in oil – a teensy bit at a time – til the dressing starts to emulsify. Gradually whisk in remaining oil. When the dressing is thick and glossy, whisk in the Parmesan.

3. Turn off stand mixer and season to taste with salt and freshly ground black pepper. Add a little Worcester or Dijon mustard if you please.

Inspired by Bon Appetit