Prep 10 mins
Cook 0 mins
This is the only dressing I will ever use for Caesar Salad. It is from the creator of the Caesar Salad, Cesar Cardini. You can make it, like I do, or you can buy it in the store. It's a large bottle for 6.99 but this dressing goes a long way. NOTE that the original salad did not have bacon, croûtons or anchovy in it, but you can add them.
- 2 garlic cloves, crushed
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon pepper
- 4 1⁄2 tablespoons parmesan cheese, shredded not grated
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons red wine vinegar
- 1⁄8 teaspoon Worcestershire sauce
- 1 egg yolk
- 4 1⁄2 tablespoons bacon bits
- 1 head romaine lettuce leaf, chopped
- Rub crushed garlic around salad bowl. (A wooden bowl is great for this.).
- Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together.
- Toss with lettuce right before serving.
- Garnish with shaved parmesan.
- NOTES: If you prefer a more evolved dressing, add 2 tablespoons of lemon juice and 3-4 anchovies minced finely and then mashed into a paste and mixed well into the dressing. You can also add in croûtons.
Pretty good, 3.5 stars. Maybe I'm biased as I'm used to the more authentic Caesar salad version with anchovies and lemon juice but still all in all a good dressing. Photo to follow soon. :)
Excellent. This will go into my salad cookbook. We had this, tonight along with Fish Fillets Valenciennes, Basmati Rice, and Swedish Rye Bread by candlelight. Thank you Brandess for such a nice salad! It was easy and tasty. Made for Fall PAC 2008.
This was very tasty. My 15 year old gave it rave reviews. I also like the fact it was so quick and easy. I did add the lemon juice to the recipe. Thanks for posting it.