Caesar Salad

evelyn/athens's Note:

My all-time favourite salad. No other even comes close - well, maybe a spinach/bacon/egg one.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 cloves garlic
• 3 flat anchovy fillets, drained and minced
• 2 large egg yolks
• 1 tablespoon white wine vinegar
• 2 teaspoons red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 3/4 cup olive oil
• 2 heads romaine lettuce, torn into pieces,rinsed and spun dry
• 1/2 cup freshly-grated parmesan cheese
• 1 cup garlic-flavored croutons (recipe in my cookbook)

Directions:

1. Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
2. Add oil in a stream, whisking, until it is emulsified.
3. Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
4. Serve immediately.

Reviews

[mommyoffour]

I made this last night for dinner and I will NEVER buy boughten caesar dressing again. I whipped this up in the blender and it couldn't have been simpler. I followed you directions except I added black olives and grape tomatoes to the salad. Thank you for posting this delicious recipe.

[spatchcock]

Definitely five stars. Made this with Mean Chef's Fettuccine Alfredo and Tracy K's brussel sprout recipe. Really terrific--liked how many anchovy fillets were used, really perked up the flavor, and I found the addition of both vinegars to add a whole other dimension to the caesar dressing. Thanks for posting this Evelyn!

[Lennie]

This is definitely a 5-star recipe. The blend of vinegars and lemon juice was perfect. My dressing turned out very garlicky, even with just 3 garlic cloves, but my cloves were plump and very fresh, so likely were more flavourful. I really enjoyed the garlic hit. The only ingredient change I made was minor: I subbed anchovy paste for the fillets. And I made this in my cuisinart, rather than whisking by hand. The dressing was easy to make, and was finished in minutes. I took this to a family dinner party honouring my MIL's birthday and watched as everyone cleaned their plates; the salad was a big hit. I also took my Zyliss grater to the party with me so I could cover the salad with freshly grated parmesan, which greatly contributed to both the taste of the salad and the look. Great recipe, Evelyn; it's in my permanent folder :-)