Caesar Salad Dressing

Makes dressing for about 6 people

olive oil for sauteing the croutons
butter

Assembling the recipe:

This recipe can be made in 2 ways, in a bowl, (best done with a whisk not an electric hand mixer) or in a blender. I give them both here.

In a bowl: Place the (room temperature) egg in a bowl with the vinegar, Worcestershire sauce, dry mustard and whisk together.

Add the crushed garlic clove (this needs to be crushed into a paste before adding) and whisk it all together.

Add the anchovies and whisk them in.

Now beating all the time, whisk in the olive oil in a fine stream into the egg and flavorings to create an emulsion (like you are making mayonnaise) until you have used all the oil. You can place a towel under your bowl to help hold it steady while your whisking so you have both hands free.

While you are doing this the anchovies and garlic should break up and become part of the dressing.

You should wind up with a rather thick dressing almost a mayonnaise consistency.

Season with a bit of salt (be careful the anchovies have a good deal of salt in them) and a very good grating of fresh black pepper.

Now taste it.

Whisk in the lemon juice taking care not to add too much. You do want to some sharpness in the dressing. Add a bit more if you like it tart.

You want a thick dressing that will stick to the romaine leaves and have a creamy consistency and not collect in the bottom of the bowl. If it is too thick you can thin it with a bit of warm water.

I use this method always, the blender has a tendency to make the dressing too thick as it runs at such a high speed, but it is easily thinned with a few drops of warm water.

In a blender: You need an old fashion blender for this, not a food processor.
Place the egg (room temperature), red wine vinegar, Worcestershire sauce, dry mustard, anchovies, garlic in the blender.

Blend together quickly. Now with the motor running pour in the olive oil in a thin stream as for mayonnaise.

When all the oil is used up you should have a very thick dressing in the blender. Transfer to a small bowl.

Now taste it.

Season with a bit of salt (be careful the anchovies have a good deal of salt in them) and a very good grating of fresh black pepper.

Whisk in the lemon juice taking care not to add too much. You do want to some sharpness in the dressing. Add a bit more if you like it tart.

This should still be quite thick so whisk in a bit of warm water a small spoon at a time until it thins out a bit.

You want a think dressing that will stick to the romaine leaves, have a creamy consistency but not collect in the bottom of the bowl.

Making croutons: Take the 2 slices of Italian bread (you will want about 3 dl or a generous cup of croutons), and cut them up into small cubes about 1 cm x 1 cm (1/2 inch). Place 2 msk (2 tbls.) olive oil and 2 msk (2 tbls.) butter in a shallow frying pan, when hot add the bread cubes and saute until brown or lightly brown them and place the pan in a preheated oven at 200 degrees for 5 to 10 minutes. Check them periodically.

Assembling the salad: Have the romaine lettuce washed and dried, tear the romaine lettuce up with your hands, each piece should be just large enough to get in your mouth without having to use a knife. Use the smaller delicate heart leaves whole as they are. In the serving bowl, pour over the dressing and toss. Take the Parmesan and sprinkle over the top of the salad and toss again. Then add the croutons last and give a final toss.

This recipe actually comes from Mexico and was invented in 1924. It was created
by restaurant owner Caesar Cardini an Italian immigrant. Cardini moved to Los Angeles in 1935. The original it would seem according to Cardini didn't include anchovies at the time, anchovies seem to be a later addition. In 1948 Cardini began marketing a bottled dressing, sold as “Original Caesar’s”. Paris-based International Society of Epicures called the Caesar's Salad the 'greatest recipe to originate from the America's in 50 years.

There are far too many ways of using this dressing and I think I have been served most them. I have doubled this recipe and even tripled it because it makes a great buffet salad when you have a lot of people.

I recommend olive oil for the croutons but here I usually saute them half oil and half butter. I think they have a nicer flavor.

You can add to it grilled or poached chicken breasts finely sliced on top of it with a bit of extra dressing and it makes a great summer lunch dish. I kind of draw the line there. I think that poor Caesar would roll over in his grave if he had seen Caesar salad with grilled salmon in it.

Remember it has raw egg in it and you should consider that when serving it to any one pregnant, a compromised immune system or the elderly.