I'm Not Yoking, Caesar Dressing

As summer starts to heat up I turn to my go to salad as a side for protein added ingredients directly from the grill. An impressive cool way to entertain!

I have been asked this question many times over the years regarding raw eggs as an ingredient in Caesar Dressing recipe. I say when in doubt, leave it out. So here are the facts..

The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. But there’s no reason to take the risk of contracting foodborne illness. Proper handling of eggs can reduce, and even entirely eliminate, the risk. Source

That being said, there are still state laws that forbid the use of raw eggs in restaurants, because of health risks, including higher risk to pregnant mothers. 


There is an actual man named Caesar behind the legendary dressing name. Caesar Cardini was of Italian-Mexican decent. Talk about a melding of culinary and rich cultures. His recipe was destined for success.

It was in the 1920's when Caesar dreamed up the magic recipe that eventually took Hollywood by storm and linked his name forever to this popular salad combination. Basically, the chef made a salad and dressing with the only ingredients he had left on hand during a busy holiday.

Caesar's family carried on his recipe by bottling it as Cardini's for nearly fifty years before passing on the torch to larger manufacturer.

Here is my no yolk dressing that may even fool the authentic Caesar Dressing diehard with a discriminating palate. With grilling season upon us, top that salad with grilled steak, chicken or charred shrimp!

No Yolk Caesar Dressing | recipe by George Hirsch | serving for 2

With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic (or I really prefer 4 cloves of caramelized garlic and a Tablespoon of Dijon mustard together, into the bottom of a wooden bowl. Add lemon juice from half a freshly squeezed lemon. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, dressing can be refrigerated for up to one week.

Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to wooden bowl. Add dressing, and toss. Add fresh made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper.

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A Good Family Member

Garlic, did you know, it's part of the onion family? And its cousins include shallots, leeks and chives. The inclusion of raw garlic into your diet can have beneficial antioxidant effects. Antioxidants can help to protect the body against damaging free radicals (not the people). The medicinal properties and benefits of garlic are strongest when it is raw and crushed or very finely chopped. Garlic makes a good health supplement combined with sensible eating and appropriate exercise. Always consult your doctor or nutritionist before starting something new; regarding any change to your diet or medical condition.


What I eat today is very important, because each day of my life depends on it. - George Hirsch


Caramelized Garlic

Makes six heads

chefgeorgehirsch.com | From George Hirsch Lifestyle

6 heads fresh garlic

2 Tablespoons olive oil

one 12‑inch square aluminum foil

Pre heat oven to 325 degrees.

Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil.  

Place the heads, exposed end down, in a single layer in an ovenproof pan.   Roast in a 325 degree oven 10-15 minutes or until light brown.  Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.

Allow garlic to cool and remove cloves from head as needed.  Garlic may be stored in a tightly covered container in the refrigerator for several days.  

To puree, crush garlic cloves with the flat of a knife. 

RECIPE: No Yolk Caesar Salad Dressing 

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