Caesar Salad Dressing
This version of Caesar Salad dressing, which hails from the 1940s, is considered one of the more acceptable close-to-authentic versions. It's easy to make -- just assemble it all in a blender, and whiz. Make up to a day ahead and store in fridge. For a version that is far lower in fat, but still faithful to the authentic flavour profile, see our recipe for Caesar Salad Dressing (low-fat).
Ingredients
- 1 Egg Yolk (see safety notes)
- 2 cloves Garlic
- 1 ½ tablespoon Dijon Mustard
- ¼ teaspoon Salt
- 2 tablespoon Lemon Juice
- 2 oz Anchovies canned, drained
- ½ cup Olive Oil
- 1 head Romaine Lettuce
- 4 tablespoon Parmesan Cheese grated
- Ground Pepper
- Croutons
Instructions
- In a food processor or in a blender, you can just add all the ingredients at once (no need to mince the garlic) and press "whiz."
- When you are ready to assemble the salad, wash and dry the romaine lettuce leaves. Toss with about ¾ of the salad dressing. Reserve the other ¼, and use only if needed.
- Then, toss with the cheese, black pepper and croutons, and serve.
Notes
No one makes the original 1924 Caesar Salad anymore -- because everyone has long since come to expect it to have more ingredients than were first in it. The original recipe from Mexico didn't have anchovies, and it didn't use Parmesan Cheese -- it used Romano.
Instead of Parmesan, you can use Romano or Grana Padano. Romano gives it a gutsier, sharper taste.
Instead of anchovy fillets, you can use 2 tablespoons of anchovy paste or 3 tablespoons of capers (rinsed.)
This is one of those times when, if you are able to produce freshly ground black pepper, you certainly will want to.
Feel free to use a salt substitute or omit the salt entirely, depending upon the tastebuds of your guests.
You can prepare the dressing in advance, even a day ahead, and store it in the fridge.
You can make this in a bowl with a whisk. If you do, whisk together the egg yolk, garlic (mince it first), mustard, salt, lemon juice and anchovies. Then, drizzle the oil in slowly. You must do it very gradually, or the dressing will not "emulsify" and thicken properly. As the emulsification takes place, you can pour it in more quickly.
Note on raw egg: If you are feeding someone who is in an at-risk group or are in such a group yourself, or have any reason to doubt the safety of the eggs you are using or to doubt that they arrived in your hands with the safe chain of handling intact, then you may wish to take safety precautions. You could purchase pasteurized eggs. Or, you can use 2 tablespoons of egg from a carton, which will be pasteurized. Or, follow this technique from the South Dakota State University Cooperative Extension to make the egg yolk safe:
"In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F (71 C). Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe." [1]Meyer, Lavonne. Egg Safety with Holiday Foods. South Dakota State University Cooperative Extension. 19 December 2018. Accessed August 2020 at https://extension.sdstate.edu/egg-safety-holiday-foods
Tried this recipe?Let us know how it was!
References
| ↑1 | Meyer, Lavonne. Egg Safety with Holiday Foods. South Dakota State University Cooperative Extension. 19 December 2018. Accessed August 2020 at https://extension.sdstate.edu/egg-safety-holiday-foods |
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