Caesar Salad

Combines the creamiest, dreamiest wine infused dressing with crisp leaves and croutons
By James Martin
Caesar Salad
  • Rating:
  • Serves: 2-4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 50 ml white wine
  • 4 clove garlic, finely chopped
  • 3 eggs, yolks
  • 50 g anchovy fillets, tinned
  • 120 g parmesan
  • 100 ml olive oil
  • 1 cos lettuce, or 2 little gem lettuces
  • 2 handfuls croutons


1. Pour the wine into a saucepan and add the garlic. Bring the mixture up to boil and then bubble for 3-4 minutes, until slightly reduced.

2. Place the egg yolks in a bowl and add the wine mixture, 2 of the anchovies and all but 2 tablespoonfuls of the Parmesan cheese and blend to a paste using a hand-held blender.

3. Slowly add the olive oil, until the mixture emulsifies and forms a creamy texture.

4. Season with salt and freshly ground black pepper and add white wine vinegar or lemon juice to taste.

5. Arrange the lettuce and croutons on a plate and pour Caesar sauce over. Sprinkle with the remaining Parmesan cheese, scatter with the remaining anchovies, and serve immediately.

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