If using anchovies, finely mince them with the garlic into a paste using the flat of a chef's knife or a mortar and pestle. In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard and Worcestershire sauce until smooth and slightly pale.

Emulsify the oils

Very slowly — drop by drop to start — whisk in the olive oil and neutral oil until the mixture thickens and emulsifies. Once it starts to thicken and hold, you can add the oils in a steady thin stream while whisking vigorously until fully incorporated and silky (about 2–3 minutes).

Finish and season

Stir in the finely grated Parmigiano Reggiano until fully blended. Whisk in the salt and 3/4 of the freshly ground black pepper, then taste. Add more lemon juice, salt or pepper as desired to reach a bright, balanced flavor. If you used anchovies, fold them in now (or incorporate them into the initial paste so flavor is even). If dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen.

Assemble Salad (serving suggestion)

Place the torn Romaine lettuce in a large bowl. Add 3–4 tablespoons of the prepared Caesar dressing and toss gently to coat, adding more dressing to taste (usually 4–6 tbsp for 8 cups of lettuce).

Add the croutons and toss briefly so they are lightly coated. Finish with extra Parmigiano Reggiano shavings and a final crack of freshly ground black pepper. Serve immediately.

Notes & Safety

This classic dressing uses raw egg yolks. For lower risk, use pasteurized egg yolks or substitute with 3 tablespoons pasteurized liquid egg or 3 tablespoons mayonnaise and reduce oil by 1–2 tbsp. Store leftover dressing in an airtight container in the refrigerator for up to 3 days.