Recipe by Sam Saguaro
This is the original Caesar, from Tijuana. (That's right, Tijuana, Baja (Calif) Mexico, the same place that the Margarita came from!). I've simplified this a bit by using anchovy paste and prepared croutons, but it is the same authentic taste. Absolutely great with anything, especially a summer BBQ.
Top Review by PrairieHarpy
This was great. I also have an authentic recipe I love to use that includes chopped whole anchovies, etc. I can't find it anymore, but this came incredibly close. In fact, I might just use the anchovy paste from now on. Only thing I did different was grind a little fresh pepper onto it. Definite keeper! Thanks. :)
- 1 garlic clove
- 1⁄4 cup olive oil (extra virgin if you can find one)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon anchovy paste
- 1 egg
- 1⁄2 fresh lemon
- 2 heads romaine lettuce
- 5 tablespoons parmesan cheese, grated (fresh)
- 1 cup crouton
Directions See How It's Made
- Make the dressing with 1/2 of the garlic smashed or minced, oil, salt, mustard, pepper, Worcestershire and anchovy paste. Shake well and refrigerate one hour (or up to 4 days ahead).
- Rug the inside of a large wooden bowl with the remaining garlic, and discard (the garlic, not the bowl).
- Just before serving:.
- Nuke coffee cup half full of water to boiling, carefully place egg in hot water for 1 minute.
- Cool egg (so you can handle it). Crack egg and add to dressing mixture along with lemon juice and shake vigorously, making sure the egg yoke is mixed well.
- Pour over romaine and toss. Add Parmesan and croutons and serve immediately.