Caesar Salad
"This is my version of the Caesar salad I was taught to make tableside at The Barrister Restaurant in Pomona CA close to 40 years ago. This is a little more tart than some Caesars and has a little more garlic and anchovy than some, but that is what gives it delightful flavor."
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 (2 ounce) can anchovy fillets, drained and chopped
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard or 1/4 teaspoon dry mustard
- 3 tablespoons fresh lemon juice
- 3 tablespoons wine vinegar
- 1⁄2 teaspoon Worcestershire sauce
- 1 dash hot pepper sauce
- 2 eggs (raw or lightly coddled, 1 minute)
- 3⁄4 cup extra virgin olive oil
- 2 cups freshly grated parmesan cheese
- 1 -2 head romaine lettuce, washed and torn to pieces, drained
- crouton, preferably homemade, with garlic and parmesan cheese
- salt & freshly ground black pepper
directions
- **Note: If salmonella is a problem in your area, use pasteurized eggs, available at some supermarkets, or use equivalent amount of egg substitute.
- During close to 40 years of eating this and other raw egg products, however, I have NEVER suffered through a bout of salmonella.
- Thoroughly mash anchovies and garlic with a little salt.
- Mix in next 6 ingredients.
- Slowly whisk in olive oil and 1 cup cheese.
- Toss with lettuce and croutons.
- Add additional cheese and black pepper if desired and toss again.
- Serve immediately.
- This salad can be made tableside, or the dressing ingredients can be mixed by hand in a bowl or in a blender or food processor and just tossed with the salad ingredients and more cheese at the last minute.
- If desired, cut back a little on the anchovy, but do not omit entirely; it is needed to provide a little pungency.
- The sald is totally insipid without it!
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Reviews
-
Really easy and delicious ceasar recipe. Only changes, -- just personal preference, I used 1 T Dijon and 1 T Vinegar, about 1/3 the parm.. ( but it was freshly grated parmagiano reggiano, so i think still had all the flavor it needed.) THanks so much for sharing...this will be my go-to Ceasar dressing recipe! -
This recipe resembles one I have always used but was easier and just as good! My recipe called for one egg white and didn't include the dash of hot pepper sauce. I think I have a new favorite recipe, thanks. -
this is a classic delious Ceasar Salad. Make it how the directions say and it will tast great. My girlfriend hates anchoives so I tell her that there are non in there and she can't tell but loves the dressing! Excellent! -
Skipped the anchovys and still was super. And did not have to use a ton to get that great flavor. Will use again. Thanks!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
