A classic, of this there is no doubt. But there seems to be some question on it’s origin. BUt that’s for another post.
The real question, when it comes to a caesar salad, is “Anchovies or not?” Here’s where the history gets a bit muddled.
As near as I can discern, anchovies were not in the initial recipe, but were added later, with the creators blessing. So, with or without are an acceptable version. Myself? I like anchovies, so this recipe gets da fishes.
However, I did not add croutons, because I don’t like ‘em. If you like them, add about 2 cups worth, but for god’s sake, make them yourself. Don’t be one of those people who have to buy their croutons from the supermarket.
The Egg yolk question: Yes, it’s a raw egg. Use your best judgement if you want to use it or not. If you don’t, add another tablespoon of olive oil.
For the dressing:
- 4 filets of anchovies
- 3 cloves of garlic
- salt and pepper, to taste
- 1 teaspoon capers
- Juice of 1/2 lemon
- 1/4 teaspoon worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1/2 teaspoon Dijon Mustard
- 4 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 egg yolk, room temperature
For the salad:
- 1 head romaine lettuce
- 6 filets anchovies, chopped
- 1/3 cup Parmesan Cheese (the good stuff, not the powdered crap)
In a mortar and pestle, or even using a (non-metallic) bowl and spoon, mash the garlic and 4 anchovies together until you get a bit of a paste. Add the capers, salt and pepper and continue your mad paste making ways.
Whisk in the lemon juice, worcestershire sauce, Tabasco sauce and Dijon mustard. Once incorporated, add the oil and vinegar, and also whisk in well. Set dressing aside.
Wash and dry your lettuce leaves. Rip them in shreds and place them in a large glass or wooden salad bowl. If you have croutons, this is where you would be adding them.
Returning to the dressing, add the egg yolk and whisk well. Pour dressing over lettuce leaves and toss. Serve in bowls or on a plate and top with anchovies and cheese.