Prep 20 mins
Cook 0 mins
Here's the best one I've found. I found the recipe in the guest newsletter of the Elora Mill Inn, Elora, ON, CA. I've been making it for years and everyone likes it.
- 1 clove garlic, crushed
- 2 egg yolks (coddled if desired)
- 1⁄3 cup oil
- 1 dash Tabasco sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 1⁄2 tablespoons lemon juice
- to taste salt and pepper
- For the salad you will need 1 head Romaine lettuce, freshly grated Parmesan cheese (to taste), home made croutons, bacon bits (optional: home made are best), and lemon wedges.
- Make the dressing: Mix the pepper, garlic & egg yolks in a bowl. Slowly whisk in oil so the mixture thickens a bit. Add Tabasco, mustard, Worcestershire, vinegar & lemon juice. Whisk well. Salt to taste.
- The dressing will keep in refrigerator for a little while if tightly covered with Saran Wrap.
- The eggs will cause a skin to form eventually. If this happens, strain the dressing or whisk well before use.
- Wash lettuce. Discard any damaged leaves.
- Tear the good leaves into bite size pieces.
- Put into salad bowl.
- Add some dressing & toss to coat. Add Parmesan, croutons & bacon bits.
- Toss well to coat. If too dry, add more dressing.
- Serve immediately.
- Offer lemon wedges & more Parmesan.
- Accept praise gracefully.
- It barely makes enough dressing for one head of lettuce. If it turns out too dry, just use less lettuce next time.
- Tell your guests if they really want to ruin this great salad they can bring their OWN anchovies
- If it's too garlicky, strain the garlic solids out of the dressing before you serve [but CAN a dish be too garlicky?].
- If you want extra zing, use 2 - 3 dashes of Tabasco [be careful, a little bit goes a long way!].
Very good. Next time I will reverse the amounts of lemon juice and vinegar as I prefer more lemon taste and a lighter color. I used 1 T of egg substitute and blended with a sitck blender and it came out perfectly creamy.
I added smoked salmon to this salad and it was AMAZING! A big hit with the friends I had made it for.
This makes a great caesar salad dressing. Made as listed with the coddled eggs and no need to change a thing. Found it to be a perfect amount for salad with one head of romaine.