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Caesar Salad

Caesar Salad Prep

Caesar Salad-Serves 4 people

If I could pick one dressing to have on my salads for the rest of my life this would be the one. Whats not to love about Caesar dressing? I am always surprised when guest from the restaurant ask for no anchovy on top of their salad, It always has me asking, "You know there is anchovy in the dressing right?" I totally understand not wanting the brown anchovies on top but, when their are white anchovies at play, you should give it a try.

To me, they are not at all like the more fishy brown anchovies that most people think of. I love the refreshing acidity that comes from white anchovies being that they are packed in a vinegar cure. You can substitute white anchovies for the same amount of brown anchovies in any recipe, just make sure to store them in the fridge. If you have never had them you can buy some here.  Or check out Ditalia on the hill in St. Louis, Missouri.

This recipe calls for 4 soft boiled eggs. If you have never made them before, bring a pot of water to a boil. Place eggs in boiling water and set a timer for 6 minutes. Immediately shock in ice water and peel like you would a hard boiled egg.


·         1 head roasted garlic

·         7 pc white anchovy fillet

·         ½ cup Parmesan plus a little extra for garnish

·         1 tablespoon mustard

·         ¼ cup fresh lemon juice

·         1 tablespoon black pepper

·         1 cup mayonnaise

·         2 heads romaine hearts

·         4 soft boiled eggs peeled

·         1 cup Brioche(Large Diced)

·         2 tablespoons olive oil

·         Salt

·         2 tablespoons sliced chives


Step 1-Make the Croutons

Toss Brioche with 2 tablespoons olive oil and a pinch of salt. Place on a baking sheet and bake in oven for 12 minutes at 300 degrees or until golden brown with a slight amount of softness in the center.

Step 2-The Most Important Part

Combine Roasted garlic, 3 anchovy fillet, Parmesan, mustard, lemon juice, black pepper, and two eggs in a blender and puree until smooth. Transfer to a mixing bowl and fold in mayonnaise. Place in a storage container and reserve for plating.

Step 3-Finish It Up

Cut your romaine down to your liking and toss with the Caesar dressing, a pinch of salt and some fresh black pepper. Place into serving bowl and garnish with grated Parmesan, croutons, a couple white anchovies and the 2 remaining eggs cut in half. 

Serve immediately


Until next time,

Chef Josh Charles