Caesar Salad Dressing

   Posted by: Phil   in Recipes, Salads

  • 1 coddled egg yolk*
  • Juice of one medium sized lemon (watch for seeds)
  • 5-8 garlic cloves
  • 4”-5” squeeze of anchovy paste (Giovanni’s)
  • ½ – 1 tsp salt (or to taste)
  • 1 tsp pepper
  • 1 tsp (dry) mustard
  • 4-6 drops Tabasco
  • 1 tsp Worcestershire Sauce
  • 2 tablespoons of grated parmesan or asiago cheese
  • 1 tablespoon of balsamic vinegar
  • 5 tablespoons of extra virgin olive oil

I’m fortunate to have a Braun hand mixer and place all the ingredients into a container and blend. If you don’t have that luxury you will need to crush garlic and then hand mix everything together.

Pour dressing over hand-ripped romaine lettuce leaves in salad bowl. Add croutons and a generous portion of freshly grated parmesan cheese. I choose to use my hands, but you can use salad spoons to toss salad to mix. Sprinkle a little more grated parmesan cheese on top. Grind a little more pepper on top. Serve and enjoy.

 * to coddle the egg I usually place the egg in a measuring cup and then pour hot water over the egg and let it sit for 3 – 5 minutes

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This entry was posted on Monday, July 11th, 2011 at 10:18 am and is filed under Recipes, Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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