Original illustrative food image of romaine Caesar salad with pale dressing, golden croutons, shaved Parmesan and black pepper

Salads

Caesar Salad with Capers

Name: Caesar Salad with Capers
Prep time: 15 min
Total time: 15 min
Yield: 4 side servings (estimate)
Ingredients: 3 anchovy fillets; 1 tbsp capers, drained; 1 or 2 pasteurized egg yolks, to preference; 2 garlic cloves, minced; Juice of 1/2 lemon; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1/4 cup finely grated Parmesan; 1/4 cup olive oil (measured clarification; see note); 1/2 tsp black pepper; 1 head romaine lettuce, washed, thoroughly dried and cut into bite-size pieces; Croutons, to taste; Extra Parmesan, to taste

Crisp romaine, Parmesan, golden croutons & a from-scratch anchovy–caper dressing

4 side servings (estimate)Prep 15 min (estimate)Cook 0 minTotal 15 min (estimate)

From scratchNo cook15-minute estimateSource credited

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Method

Prepare the lettuce

Wash the romaine, dry it thoroughly and cut into bite-size pieces. Keep it chilled while you make the dressing; wet leaves will dilute it.

Mince the anchovies & capers

In a large bowl, mince the anchovy fillets and drained capers very finely, using the back of a fork to mash them together.

Build the dressing base

Add 1 or 2 pasteurized egg yolks, the minced garlic, black pepper, Worcestershire sauce, Dijon mustard and lemon juice. Whisk until thoroughly combined.

Whisk in the oil

Mix in the 1/4 cup grated Parmesan. Slowly drizzle in the 1/4 cup olive oil while whisking constantly, until the dressing is creamy and the oil is incorporated.

Toss & finish

Add the dry romaine and toss until the leaves are coated. Top with croutons and extra Parmesan, then serve immediately.

Rocky’s note

Recipe credit: Natasha Sabbagh’s public Caesar Salad reel. The anchovies, tablespoon of capers, yolk choice, seasonings and hand-whisked method come from her expanded caption. Watch the original below.
Measured clarification: the reel writes “1/4 Olive Oil” without a unit. This adaptation uses 1/4 cup; that unit is an editorial interpretation, not a confirmed transcription. Prep time and yield are estimates, and topping amounts are to taste. This recipe has not been kitchen-tested by HeyRocky.
Egg safety: use shell eggs labeled pasteurized or a pasteurized egg-yolk product suitable for uncooked use. The dressing is not cooked; lemon juice does not make ordinary raw egg yolks safe. FDA recommends pasteurized eggs for recipes served raw or undercooked.
Keep the salad and dressing refrigerated at 40°F or below until serving. Discard after 2 hours at room temperature, or 1 hour above 90°F. Make the dressed salad just before eating for the crispest texture.
Allergens: fish, egg and milk; typical croutons contain wheat. Check Worcestershire, mustard and crouton labels for any additional allergens. Hero artwork is an original AI-generated illustration, not the creator’s footage.