Caesar Salad

13 ingredients
11 steps

Ingredients

  • 1 (2 ounce) can anchovy fillets, drained and chopped
  • 3 garlic cloves, minced
  • 1 teaspoon Dijon mustard or 14 teaspoon dry mustard
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons wine vinegar
  • 12 teaspoon Worcestershire sauce
  • 1 dash hot pepper sauce
  • 2 eggs (raw or lightly coddled, 1 minute)
  • 34 cup extra virgin olive oil
  • 2 cups freshly grated parmesan cheese
  • 1 -2 head romaine lettuce, washed and torn to pieces, drained
  • crouton, preferably homemade, with garlic and parmesan cheese
  • salt & freshly ground black pepper

Directions

  1. 1
    **Note: If salmonella is a problem in your area, use pasteurized eggs, available at some supermarkets, or use equivalent amount of egg substitute.
  2. 2
    During close to 40 years of eating this and other raw egg products, however, I have NEVER suffered through a bout of salmonella.
  3. 3
    Thoroughly mash anchovies and garlic with a little salt.
  4. 4
    Mix in next 6 ingredients.
  5. 5
    Slowly whisk in olive oil and 1 cup cheese.
  6. 6
    Toss with lettuce and croutons.
  7. 7
    Add additional cheese and black pepper if desired and toss again.
  8. 8
    Serve immediately.
  9. 9
    This salad can be made tableside, or the dressing ingredients can be mixed by hand in a bowl or in a blender or food processor and just tossed with the salad ingredients and more cheese at the last minute.
  10. 10
    If desired, cut back a little on the anchovy, but do not omit entirely; it is needed to provide a little pungency.
  11. 11
    The sald is totally insipid without it!

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