Recipe by sarahcrites
"I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy."
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garlic, finely chopped
red wine vinegar
salt and ground black pepper to taste
romaine lettuce, chopped
grated Parmesan cheese
This is close to the 'original' Caesar Salad recipe that I have been making for almost forty years. The only difference being that my recipe does NOT include any red wine vinegar but another third of a lemon's juice, six to eight dashes of Worcestershire, a few more anchovy filets and 'KEEN's Hot English Mustard' instead of Dijon but Dijon is fine (The 'KEEN'S' gives it a bit more zip!). The preparation is very easy to mess this up if not done delicately, thoroughly and carefully and I think from the comments of the worst reviews that the 'chefs' were not prudent and messed up....from my own past mistakes.
ALSO, folks who claim to not like or want anchovies in their Caesar Salad are then NOT eating a Caesar Salad and any chef who claims to make a Caesar Salad without anchovies is not making a Caesar Salad...it MAY be a good salad but it is 'something else', just NOT a Caesar.
NB...the 'original' Caesar Salad was created in Northern Mexico at the Caesar Brothers restaurant circa 1938 to feed the cast and crew when shooting ran late during the filming of the movie 'STAGECOACH'. There is nothing Italian or anything to do with Rome or Julius Caesar about it.
Ok, and for the tweeks.... Instead of the raw egg I use about 1/2 cup mayonnaise, eliminate the vinegar, reduce the olive oil by half, add 1/2 cup grated fresh parmesan and whip together with the other ingredients. I use anchovy paste as it blends into the whole dressing better without the overwhelming flavor of fishy anchovy. It is a must in Caesar dressing. This makes a wonderful creamy Caesar dressing with no fear of raw eggs, and people always ask for the recipe.
Great recipe. Easy to follow and liked by everyone even my non-salad eating husband!
Excellent as-is, my sweety was very happy with it and I'll use the same recipe again. I only had anchovy paste in a tube...but a teaspoon of that worked fine. Forgot to buy fresh garlic so had to use powdered which was the only mis-step in terms of taste -- not the recipe's fault.
When I saw this called for an egg yolk I knew it was a traditional recipe. I use a tablespoon Anchovy Paste in place of the whole anchovies when making a salad for four, it mixes well and taste great. Adjust to your liking. Thanks for the recipe!
I liked this a lot. I think next time I will use a little less lemon juice, it was a bit tart. Also, maybe another anchovy filet or two. I also will try using balsalmic vinegar for 1/2 the red wine vinegar.
This was a treat. I always knew how to make a good Caesar Dressing, but this was better than mine. It was the Dijon Mustard that mine was missing. This is also a great Coleslaw dressing.
I used to do the same service in a fine restaurant and we always used a coddled egg, I would not make this salad with a raw egg. We also tossed the romaine with fresh squeezed lemon juice before adding the dressing, It makes a big difference. Other than that it is the classic recipe, if you have a wooden bowl to work with.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Restaurant Caesar Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 297
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