caesar salad

Tim’s Caesar Salad

My pal Tim Murphy learned this Caesar salad recipe when he waited tables at a high-end Chicago restaurant many years ago. I’d never had a Caesar that even approached its addictive potency and subtlety. People in my world call this Jeff’s Caesar, but to me it’s always Tim’s Caesar. After your friends experience it, they’ll put your name in front of Caesar, too.—Jeff Smith


  • 4 fresh garlic cloves, crushed
  • 6 anchovies (I prefer Polar brand)
  • 2 egg yolks (3 yolks if doubling the recipe; also, use pasteurized eggs if you have concerns about salmonella)
  • 1/2 cup olive oil
  • 4 shakes red wine vinegar
  • 4 shakes Worcestershire sauce
  • 4 shakes Tabasco sauce (more for added zest)
  • 1 heaping tablespoon Grey Poupon Dijon mustard
  • Juice of 1/2 fresh lemon
  • 1/2 cup freshly shredded Parmesan cheese
  • 1 large head Romaine lettuce
  • Good Caesar croutons to taste
  • Freshly ground black pepper to taste


In a small mixing bowl, combine crushed garlic and four of the anchovies. Mash the garlic and anchovies into a paste using a pestle or the bottom of a small glass. Add the egg yolks and stir. Add a little bit of olive oil while stirring. Then add more olive oil while stirring, to the point of about doubling the amount of the mixture. Stir to create a thick, fairly consistent mixture. Stir in the red wine vinegar, Worcestershire sauce, Tabasco sauce and Dijon mustard. Squeeze in the lemon juice and stir. Mix in the shredded Parmesan. Pour the mixture over the Romaine, add the croutons and pepper and mix well. Lay two anchovies in an X across the top of the salad.

Photo(s) by Todd Zawistowski