Caesar: King of Salads

Caesar: King of Salads

My friend Dana is one of the best chefs I know.  She used to work for a caterer and- lucky for me- snagged this recipe for Caesar Salad Dressing, which I now make by the gallon.  The recipe below makes a lot, and should last for a while in the fridge.  It’s the real deal and contains raw eggs and anchovies….It also makes a great dip for crudités.

CAESAR SALAD:

caesar-image
I came.  I saw.  I conquered. Then I ate salad.

1 head of organic hearts of Romaine lettuce, torn
1/2 cup Dana’s Caesar Dressing (below)
1 cup garlic croutons (below)
1/4 cup shaved asiago or parmesan
black pepper to taste

Dana’s Delicious Caesar Salad Dressing:
6-8 cloves of fresh garlic
ground black pepper to taste
2 oz canned anchovies
3/4 cup white balsamic vinegar
2.5 tbs dijon mustard
3/4 c. grated parmesan or asiago
1.5 tsp worcestershire sauce
juice of 1 lemon

2 raw eggs
1.5 c. extra virgin olive oil
1 c. vegetable oil (canola is good)

In a cuisinart, blend all ingredients except for eggs and oils.  When well blended, add oils and then eggs to emulsify.  Let cuisinart run until dressing becomes thick (milkshake consistency).  Refrigerate to store- keeps for at least 2 weeks.

Garlic Croutons:
6 cups cubed sourdough (or another white bread)
1/3 cup extra virgin olive oil
4 fresh garlic cloves, chopped

Preheat oven to 350. Toss everything to coat bread evenly. Bake in preheated oven for 10-15 minutes until golden.  Cool.

Compose salad.  Toss lettuce with cooled croutons and shaved asiago or parmesan and dressing.  Serve!