The Traveling Epicurean

Caesar Salad

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Caesar Salad

Caesar salads are probably my favorite of all time. So many wonderful flavors and textures in this combination from crunchy and garlicky with the Italian garlic croutons, to a sharpness from the shaved Reggiano Parmesano sprinkled on the top of the romaine and a creaminess with the grated Parmesan in the actual dressing itself. Then there is a tang from the lemon and Dijon, and an extra savory flavor in the undertones that you just can’t put your finger on but tastes delicious from the anchovie paste and Worcestershire sauce!

Wow, you will really like the simplicity of this recipe and you can make the croutons a day or more ahead of time and make the dressing the morning of your lunch or dinner. It makes for such a nice presentation if you can use a large shallow dish like the one in the photos.  When I have friends over for dinner I often serve the Caesar salad in that large shallow bowl and then add slices of grilled or sautéed chicken breasts, or grilled salmon pieces going all around the outer edges and everyone loves it. Have fun with this and enjoy!

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CAESAR SALAD DRESSING RECIPE:

  • 1 large/2 medium cloves of garlic put thru garlic press
  • 1 egg yolk farm fresh or organic brown eggs ONLY – EGG YOLK OPTIONAL
  • 1 Tbsp Dijon – Grey Poupon or Maille
  • 1 Tsp anchovie paste
  • 3/4 tsp salt
  • 1/4 tsp fine blk pepper
  • 2 dashes of Worcestershire sauce
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp rice wine vinegar “seasoned” (this comes original or seasoned …I prefer seasoned)
  • between 1/3 – 1/2 cup good olive oil
  • 1/4-1/3 cup grated Reggiano Parmesan
  • 2 good dashes of your favorite hot sauce (I use Siracha in this recipe)

DIRECTIONS for the CAESAR DRESSING:

  1. In a medium bowl add garlic thru press, anchovie paste, salt, pepper and Dijon
  2. Mash these items together with  the back of a spoon to combine and form a paste in a wooden bowl
  3. Transfer paste to a large glass bowl
  4. Add in 2 dashes of Worcestershire sauce, dash of Siracha and rice wine vinegar/ lemon juice mixture
  5. Separate egg yolk from white and add to glass bowl and whisk immediately
  6. Then very slowly whisk in olive oil so it emulsifies JUST DRIZZLE IN DROPS AT A TIME or IT WILL NOT EMULSIFY and you will have to start over
  7. Lastly, whisk in 1/3 grated Reggiano Parmesan
  8. Put the dressing into a canning jar for ease and pop it into the frig til you are ready to use
  9. Be sure to take out 30 minutes before you use the dressing so it can come to room temperature
  10. Will be good for a few days in the frig

Directions for Caesar Salad:

  1. Cut ends off of romaine hearts then cut them in half length wise
  2. Wash and spin leaves
  3. Lay the leaves down on paper towels to catch any additional moisture
  4. Put 3 or 4 pieces at a time layered on top of one another and slice into 1/2″ strips
  5. Here you can put the cut romaine pieces into large freezer Ziploc baggies and into the frig til you are ready to assemble the Caesar salad OR
  6. Put into a large shallow bowl, add dressing, and toss
  7. Top with shredded Parmesan and Italian garlic croutons and mangia!