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
Here's How It's Done:
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.
Notes:
*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.
Variations:
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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