Updated: Nov 10, 2021
Caesar salad There are tons of dressing recipes but I like a classic, Goran and I lived in Mexico, where the salad originated and it is a popular dish in restaurants prepared at the table in a large wood bowl. I sometimes hand mix it but its always easier with a food processor.
3 anchovy fillets, finely chopped
1 clove garlic, finely chopped
1 Tbsp lemon juice
1 tsp Worcestershire (optional)
1 egg yolk
1 c mild oil
3 Tbsp Parmesan (plus more for serving)
In a food processor or with a stick blender add all the ingredients besides the oil and cheese. Blend well then drop by drop start adding the oil while continuing to mix. As it starts to come together you can increase the stream of oil but keep it consistent. Once all the oil is emulsified stir in the grated cheese. If your dressing "breaks" Ive found a handy tip is to transfer the "broken" mixture into another bowl. In the food processor add a tablespoon of mustard, then slowly try adding your mixture again. Hopefully it comes together!!
Salad Romaine lettuce - washed and well dried Letting the lettuce dry allows the dressing to stick to the leaves without running off.
As mentioned Caesars have evolved and adapted. You can serve it with crispy bacon, grilled chicken, poached egg, croutons (bread or chickpeas) or all of the above. Or keep it simple with a fresh grating of Parmesan and cracked pepper. Happy cooking :)