I frequently prepare Caesar salad, but I’ve always relied on store-bought dressings. Recently, I took the plunge and made the sauce from scratch—it’s remarkably more flavorful than the pre-packaged versions! Surprisingly, it’s quite straightforward to whip up.

The true classic Caesar sauce traditionally includes Worcestershire sauce and anchovies, although these can be challenging to find in stores. In my version, I omitted them, and the result was still delightful.

While the most authentic Caesar recipe calls for Romano lettuce, I’ve found that using the more accessible Iceberg lettuce also yields a delicious outcome!

To ensure the freshness of an egg, I recommend breaking it into a separate container. A fresh egg should have no unpleasant odor, and its egg white will be transparent and clean. The yolk should maintain a shiny, convex, and homogeneous appearance without spreading.

When selecting tomatoes, opt for juicy yet firm ones. Soft tomatoes tend to lose their shape, turning into a shapeless mass during slicing and cooking, ultimately affecting the dish’s presentation.

It’s worth noting that all oils have a safe cooking threshold until they reach their smoking point. Beyond this point, oils start to burn, producing toxic substances, including carcinogens.

A crucial tip: the choice of a frying pan is paramount and can make or break even the finest recipe. Make sure to select the right one to enhance the overall cooking experience.