Caesar Salad Dressing.
I thought I would start this thread since I found almost all Caesar Salad's at restaurants to be pretty bland, so most of the time if I had Caesar Salad it would be at home only. Anyone else have a similar problem, if so share your recipes as well....
3 cloves garlic, minced
1 can anchovies, minced
3 dashes worcestershire sauce
1 1/3 tablespoons dijon mustard
1 egg yolk
1 1/2 teaspoons kapers
2 tablespoons lemon juice
1/4 cup balsamic vinegar
1/2 cup olive oil
Using an immersion blender blend the garlic, anchovies, worcester sauce, mustard, egg yolk, kapers, lemon juice and balsamic vinegar until smooth. Add the olive oil slowly until the dressing thickens (up to the amount specified in the ingredient list).
I really like my dressing to be creamy, so I use some good mayonnaise in place of an egg. I also add a good amount of lemon zest to amp up that flavor without making it too tart. I too go for anchovy paste and no worcestershire, also no capers. And when finishing salad I use finely grated Romano and shaved Parmigiano.
I learned mine from a friend that - that did it table side for years - it's the only way I can make it.
4 anchovie fillets,
1 Tblspn dejon
course black pepper
2 cloves of garlic (someimes more:-)
Grind this into a paste (i use forks in the bottom of the bowl I serve it in)
Add- Juice of half a lemon, wishy sauce and mix.
add egg yolk, and wisk, add olive oil and parmarsian.
I add a couple of croutons directly to the dressing, then add the romaine, more crutons and more parm.
Great winter salad - time to break out the for
yep, pretty similar to my version.
1 head romaine lettuce, outer leaves discarded
1/3 cup Parmesan cheese
4 anchovy filets
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1. In large bowl, mash garlic, salt, anchovies, and mustard with 2 forks to form a chunky paste, season with fresh ground black pepper
2. Crack egg into mixture and beat briefly, add the lemon juice and beat until smooth
3. Slowly add the olive oil while continuing to beat mixture with fork — should be a light, creamy consistency
4. Add the grated cheese mixture and stir to combine
I'm with you except for anchovies AND worcestershire, seems redundant. I also usually do it a few hours in advance 'cause I'm lazy and let the refrigerator thicken it, the flavors blend more too. ('scuse me while I duck the shoes being tossed at my head)
I've found myself going lighter on the garlic and heavier on the anchovies and lemon, saving the capers for serving and skipping the vinegar altogether. ehh it's always a work in progress.