Total Time
1hr
Prep 30 mins
Cook 30 mins

Our family's favorite Caesar always gets raves from company and friends. Adapted from a former NY restaurant owner/chef named York(s). Ice cold, crisp Romaine is the key. This recipe is for 4 generous entrees.

Ingredients Nutrition

Directions

  1. Place all dressing ingredients in a 12 oz. jar with a lid and shake until totally blended, about 1 minute. Place jar in the refrigerator to thicken dressing, at least 30 minutes. Alternatively, whisk all ingredients together in the following order: egg and lemon juice until light and lemony in color, add olive oil a bit at a time and whisk until slightly thickened. Stir in remaining ingredients and let rest for 15 minutes to blend flavors.
  2. Remove Romaine from ice bath, slice leaves lengthwise, then slice crosswise into 1 inch strips. THOROUGHLY dry Romaine in a salad spinner, or dressing will not adhere to the lettuce.
  3. Place lettuce in a large stainless steel mixing bowl and sprinkle with 1/2 of the grated Parmesan. Add 1/2 of the dressing and toss using a folding motion with a slotted spoon. Repeat with remaining cheese and dressing.
  4. Romaine should look dry. There should not be any dressing lying in the bottom or running down the side of the bowl. If excess dressing exists, add more grated Parmesan to soak up dressing and toss again.
  5. Stir in sliced mushrooms and serve on chilled plates accompanied by croutons, freshly grated Parmesan-Reggiano cheese and fresh pepper.

Reviews

(1)
Most Helpful

GREAT! Just made tonight. The dressing had a very nice texture/flavor combo. I left out the mushrooms and added cooked chicken, cut width-wise on the diagonal. Couldn't have been better. Thanks also for the "alternative(ly)" mixing instructions. I think that this produced a better blended result.

Nature's Cuisine March 15, 2007

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