This is a classic, so you are probably going to want to know how to make it. A Chicken Caesar variation is pictured here. I have even added avocado and called it a “California Caesar.” Have fun playing around with different combinations. The dressing is so versatile it will play nicely with most anything.
The Stuff You Need:
For 1 cup dressing:
4 Anchovy fillets, or 2 tsp Anchovy paste
1 clove Garlic
3 large Egg yolks
2 Tablespoons Olive oil
½ cup Vegetable oil
1 teaspoon Dijon mustard
2 Tablespoons Lemon juice, or to taste
½ Romaine lettuce heart, per person
Garnish: fresh grated Parmesan cheese
How To Do This:
To make the dressing:
- Mince the anchovy, if using fillets, and garlic together, making a paste with the flat side of the knife until smooth.
- Place egg yolks, garlic, mustard, anchovy, and lemon juice in a mixing bowl
- Whisk everything until all mixed together.*
- Drizzle in the olive oil and whisk until smooth.
- Drizzle in the vegetable oil and whisk until smooth
To make the salad:
Prep the Romaine. For Classic Caesar, separate the lettuce leaves, rinse, then slice in ½ “ widths or rough chop. Mound the lettuce in the center of a large bowl or plate. Toss the dressing with the greens or just drizzle it. Garnish with croutons and fresh grated Parmesan cheese; adding more anchovy fillets, if desired.
*I used rubber shelf liner under my cutting boards to keep them from skidding all over the counter. It’s helpful here to keep your bowl in place while whisking.
You can add several proteins to your Caesar salad. The most popular options are grilled Chicken breast, Steak, grilled Salmon, and Shrimp. I have even added avocado and called it a “California Caesar.” Have fun playing around with different combinations. The dressing is so versatile it will play nicely with most anything.
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