We love a good Caesar Salad. It’s perky, crunchy, and zesty. We went searching for recipes and tried several but it finally took some experimenting before we created our own. Once you make it a couple of times the process is really easy. We over emulsified one time and ended up with a really spectacular homemade mayo… *ahem* anyway, this recipe is a double batch. We usually give a rough chop to about 3 heads of romaine lettuce, toss in some homemade croûtons, and top with fresh ground pepper and grated Parmesan cheese. It works great as a side dish or it’s easily topped with grilled chicken or even grilled salmon for a main course.
Feel free to use an olive oil of your choice and, of course, more or less of anything to your preferred taste. We love the Mediterranean Blend (Olive, Canola, and Grapeseed oil) that we get at Costco, it’s seems a little lighter and the flavor blends well with the rest of the ingredients.
Some people get a little freaked over the use of raw egg yolks, but, the acidity from the lemon juice helps to “cook” it. Fact is, a good Caesar salad uses anchovies and raw egg yolks.
Be sure to make it a couple of hours ahead and let it sit in the fridge.
1 1/2 cups (approximately) of Mediterranean blend oil or your preferred olive oil
1/4 c. freshly grated Parmesan cheese
Fresh cracked pepper and salt to taste
In a mini food processor or by hand, finely mash/chop your anchovy filets (with the oil from the can) and garlic.
Add 4 egg yolks to a bowl, add garlic and anchovy mixture, cayenne pepper, Dijon mustard, Worcestshire sauce, and lemon juice. Whisk until well combined.
Stream in oil as you are whisking, once it is blended add Parmesan, salt and pepper to taste.
We put this dressing in a mason jar and pop it in the fridge. This makes a double batch of dressing that serves 4 people at a sitting with roughly 3 heads of freshly chopped romaine. Additionally, you can double or more the romaine and serve more people using all the dressing.