Restaurant Style Caesar Salad
Recipe by: Karen Rosenbloom
Arguably, the most delicious salad in the world is a caesar salad.
It is rich, creamy, cheesy, thick… but it's a salad! So it’s guilt-free… right?
The caesar dressings you buy in a store never taste the same as when you get a fresh salad from an Italian restaurant.
I have tested many recipes and came up with this caesar dressing that works every time.
It is the most requested dish my sister begs me to make for dinner. It is so simple but so delectable.
Here’s how I make it:
Ingredients:
4 Oil Packed Anchovy Fillets Rolled with Capers
1 Large Garlic Clove, or two small cloves (de-germed)
1 Pinch Kosher Salt
1 Large Pasteurized Egg Yolk
The Juice of Two Lemons (fresh)
1 TBS Dijon Mustard
1/4 Cup Vegetable Oil
1/2 cup EVOO (Extra Virgin Olive Oil)
1/2 Cup to 1 cup Parmesan Cheese
2 Heads Romaine (thinly cut)
One large bowl and a large whisk.
Instructions:
To begin, De Germ Your Garlic. De-germing is essential to eliminate that bitter flavor in raw garlic that causes bad breath.
If you do not know how to de germ check out this article:
Mince your garlic as fine as you can, sprinkle with kosher salt and use the side of your knife to crush the garlic into a fine paste.
Remove your anchovies rolled in capers from the oil. Finely mince the fillets.
Most recipes call for plain anchovies, I use the ones rolled with capers because I love the salty bite the capers add to the dressing.
Begin to mince the filets with the garlic so it becomes one homogenous mixture.
Add the anchovy and garlic mixture to a large bowl with the egg yolk.
It is important to use a pasteurized egg yolk while doing this. For safety reasons, The USDA recommends using pasteurized eggs when consuming raw eggs.
Add the egg yolk, anchovy/garlic mixture, dijon mustard, and juice of two lemons to a large bowl.
Whisk together the base ingredients.
Literally, drop by drop slowly add in your EVOO.
Yes it will take a long time, and yes your arm will start to hurt… but it is worth it…I promise.
Continue to add your EVOO in a slow stream. It is important to go slow with your oil but whisk vigorously to create an emulsion.
Once you’ve added your EVOO, add your vegetable oil in a slow, steady stream.
Prepare yourself, this mixing process will take about 5-8 minutes of consistent whisking.
The once yellow mixture should become a pale yellow/white color.
Your dressing should become thick, similar to a mayonnaise consistency.
It is important to vigorously whisk in order to emulsify the dressing.
If you wish to thin your dressing, feel free to add more EVOO.
Once your dressing has come together, season to taste with fresh cracked black pepper and salt.
Add in Your Parmesan cheese and washed lettuce.
I prefer to chop my lettuce thinly by using about 1/2 inch cuts.
When you add the washed lettuce to the dressing, make sure it is dry so the water does not dilute the dressing.
With a sore arm, toss the romaine in your homemade dressing.
Add more cheese, it does not hurt.
Serve right after tossing and enjoy a restaurant-style caesar salad from the comfort of your own kitchen.