Caesar Salad: A Tableside Classic

If you’ve had the pleasure of Caesar salad prepared tableside at a restaurant or made fresh for dinner, you already know there is no bottled dressing that compares.  Clinging to crisp Romaine, the lemon, anchovy, and Parmesan anchor bold, rich flavors, the egg’s creaminess is unmatched.  There are always variations, even for the classics—anchovy or no anchovy, egg or no egg, white wine Worcestershire or regular—the delicious part is finding the one that suits you.  This is our favorite Caesar Salad recipe, served as a side or topped with grilled chicken or blackened salmon as a main dish.

Caesar Salad
 
Ingredients
  • 2 large heads of romaine lettuce -- washed and dried
  • 1 large garlic clove -- minced
  • 5 small anchovy fillet -- approx 2 tablespoons
  • 1 tablespoons lemon juice -- fresh squeezed
  • 1 egg + 1 egg yolk
  • ⅓ cup Parmesan cheese -- shredded
  • 1½ tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon pepper -- freshly ground
  • ½ cup extra virgin olive oil or avocado oil
  • salt to taste
  • 1 cup croutons
Instructions
  1. Chop cleaned and dried lettuce into bite-size pieces. Set aside.
  2. Mix garlic in lemon juice, set aside. Place anchovies, egg, egg yolk, Parmesan, mustard, Worcestershire sauce, and pepper in a food processor and blend until anchovy is chopped fine. Add lemon juice and garlic; blend until incorporated.
  3. With the processor running, pour in the oil in a slow, steady stream until emulsified and incorporated. Add salt or more lemon juice, to taste. Chill for at least 15 minutes before dressing salad.
  4. Toss with romaine lettuce and croutons just before serving. Sprinkle with additional Parmesan and fresh-cracked pepper, as desired.
Notes
A note about raw eggs: There is potential risk of salmonella bacteria occasionally found in raw egg from cracked or improperly washed eggshells. Some versions of this recipe call for briefly cooked coddled eggs or pasteurized eggs. If this is a concern, you can use this method at Baking Bites to pasteurize your eggs at home before using eggs in uncooked egg recipes. Those at greater risk (pregnant or compromised immune system) can omit the egg for a vinaigrette-type Caesar, or use yogurt as a substitute to maintain a creamy texture.

 

Shared on the following Blog Hops:
The Healthy Home Economist Monday Mania
Hearth & Soul Blog Hop
SS & GF Slightly Indulgent Tuesday
Real Food Whole Health Traditional Tuesdays
Easy Natural Food Summer Salad Sunday
Real Food Forager Fat Tuesday

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5 Responses to Caesar Salad: A Tableside Classic

  1. Recipe Chefs June 22, 2011 at 11:45 am #

    What a delicious post thanks for sharing this. I enjoyed reading it very much.I love food and this post just made me hungry.

    Check out this great recipe also everyone:

    French Bread Pizza

  2. thedrivencook June 22, 2011 at 12:00 pm #

    Looks delicious- I just never enjoy thinking about what’s in it (like anchovies and raw eggs!)

  3. rsmacaalay June 26, 2011 at 1:54 am #

    The last time I had these was last weekend when we had a conference, I still crave for it until now, it may look simple but the flavours in this salad is sometimes way much better than the fancy ones. I love minse with lots and lots of parmesan :)

  4. April @ The 21st Century Housewife July 3, 2011 at 3:59 am #

    I really enjoyed this post – Caesar salad with a scratch dressing is always the best, and your recipe sound wonderful! Thank you for sharing it with the Hearth and Soul blog hop.

  5. Debbie @ Easy Natural Food June 21, 2012 at 7:28 pm #

    Oooh this looks so good! I’m going to try making a Caesar Salad soon and your dressing sounds fantastic! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
    Debbie @ Easy Natural Food recently posted..Simply Summer Launch Specials!!My Profile

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