Way back when, many years ago when I was young and green and leafy, I was taught how to make this amazing caesar salad dressing by my very dear friend Darlene in Toronto. It remains the very best caesar salad I have ever tasted in my life. I hope I haven’t left anything out…
Recipe and instructions below the links.
- 1 cup olive oil (approx)
- juice of one lemon
- one very fresh egg
- 5 anchovy fillets
- 2-4 cloves garlic
- 1 tsp dijon mustard (grainy)
- splash of worchestershire sauce
- freshly ground black pepper
- freshly grated parmesan cheese (lots)
- crispy fried bacon
- plain croutons
- romaine lettuce (or similar)
Make sure all ingredients are room temperature. In a blender recipient … put the fresh egg, lemon juice, anchovies, garlic, dijon, worchestershire, and lots of freshly ground black pepper. Blend until it’s all whooshed up. Now comes the tricky part, as we are basically making a very garlicky mayonnaise. Add the olive oil in a very slow stream, or in small amounts, and blend. And blend. Until you see the dressing starting to thicken up and look yummy. When you get the thickness and taste you like, stop adding the olive oil and stir in – do not blend – a handful of freshly grated parmesan cheese.
In a large salad bowl, place washed and torn romaine lettuce, plain croutons (I use day-old bread cut up and baked in the oven until dry and crunchy) and crispy fried bacon bits. Then pour the caesar dressing over the salad, toss well and let stand about five minutes. That lets the croutons absorb some of the dressing.
Toss again and serve.