Caesar Salad

This classic Caesar salad dressing recipe comes from my mother-in-law’s cooking files.  I’ve been to a restaurant where they make the Caesar dressing table-side… but I couldn’t exactly take notes.  I was looking for a recipe to try out and this one seems to match!

INGREDIENTS

  1. 3 large eggs, room temp
  2. 3 tbsp dijon mustard
  3. 5 medium garlic cloves, pressed
  4. 1 tsp Worchester sauce
  5. 3/4 tsp anchovy paste
  6. 1 cup olive oil
  7. 2 tbsp fresh lemon juice
  8. 1/8 tsp Tabasco sauce
  9. 3 cups freshly grated Romano (or Parmesan) cheese
  10. 3 large heads Romaine lettuce, washed and chopped
  11. 9 pieces of thickly sliced country bread, crust cut off
*Recipe yields approximately 2 cups of dressing

HOW TO MAKE IT

  • Whisk the first 5 ingredients in small bowl
  • Gradually whisk in olive oil, lemon juice and Tabasco sauce (if the dressing is getting too thick, add in a little bit of warm water and then continue to whisk in the olive oil)
    • Alternatively, you could put the first 5 ingredients into a food processor or blender and then slowly add in the olive oil, lemon juice and Tabasco sauce (again, if dressing gets too thick, add in a little bit of warm water and then continue to add in the olive oil)
  • Brush the bread with olive oil, sprinkle with kosher salt and cut into cubes (you could also sprinkle the bread with garlic powder if you desire)
    • Bake at 300°F until crisp and golden brown, approximately 10 minutes
  • Finally, toss together the lettuce, enough dressing to coat the lettuce and the grated cheese – then top it off with the fresh croutons
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