Christy’s Famous Caesar Salad

In the Best of Coral Gables in Coral Gables Magazine last year, the Christy’s Caesar Salad was mentioned as being a top-secret recipe that is a favorite of diners at this steakhouse. Balderdash!

This recipe was printed, more than once I might add, in The Miami Herald’s Food Section back in the ’80’s. Caesar Salad was BIG in the ’80’s, but it’s still hugely popular, so I figured I would publish the “top-secret” recipe here, so my readers can try it. In a battle of the Caesars (again in The Miami Herald in the ’80’s) Christy’s Caesar Salad came out on top.

The creaminess in their famous dressing, doesn’t come from mayonnaise (as you might guess) but from the egg yolks that are lightly poached, before being whipped together with the other ingredients. And, instead of the traditional lemon juice, their recipe uses red wine vinegar. The anchovies are optional when you order the salad at Christy’s, but I add a squirt of anchovy paste to my dressing and omit the petit poisson on top. It’s just enough to give it a little umami taste, but isn’t too fishy!

Homemade croutons are preferred to top this delicious salad and, by the way, this is a great way to use up that stale bread on your counter. The other plus side about this Caesar Salad is, unlike the traditional Caesar that was made with raw eggs (kind of a no-no these days), these eggs are slightly cooked. I made a mistake while making this salad recently and tried to separate the yolks from the whites while the eggs were still hot off the stove. Let your eggs cool! This is what “cooks” the yolk and creates that creaminess that the Christy Caesar Salad is known for. Top with extra cheese and grated pepper.

Christy’s Famous Caesar Salad

Recipe by gleeguilfordCourse: Uncategorized


Prep time


Cooking time






  • 8 eggs, preferably organic

  • 3/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 garlic clove, peeled and finely chopped

  • salt and pepper

  • 2 heads Romaine lettuce, chopped

  • 2 ounces each (about 1/3 cup) grated Parmesan, Romano and Reggiano cheeses (for 1 cup total).

  • Toasted croutons

  • Anchovies (optional)


  • Place eggs in boiling water for 2 minutes. Drain and let come to room temperature.
  • Crack open and separate yolks from whites. Discard whites.
  • Put egg yolks in blender. Add oil, vinegar and garlic. Blend on high speed. until creamy. (You can also do this by hand or with an electric mixer.)
  • Taste the mixture and add salt and fresh ground pepper to taste.
  • Add lettuce and cheeses to the bowl. Toss until leaves are coated (don’t overdress!). Add croutons and toss lightly before serving.
  • Garnish with anchovies, if desired.


  • If you don’t have all three cheeses, use what you have, but it should be a hard cheese, like Parmesan.

Up Next: Buffalo Chicken Dip for the Superbowl win!

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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