Almost Authentic Caesar Salad Recipes

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

CLASSIC CAESAR SALAD

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

TRADITIONAL CAESAR SALAD

Steps:

• In small sauce pan, heat butter, olive oil, and garlic from top of recipe.
• When butter is melted, remove from heat and let sit for 10 minutes.
• Remove garlic, toss bread cubes with butter mixture.
• Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes).
• Set aside.
• In large wooden salad bowl, run garlic clove around the inside of the bowl.
• Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste.
• Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste.
• Mash anchovy fillets in small bowl until they form a paste.
• Add anchovy paste to garlic mixture and whisk well.
• Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly.
• Add coddled eggs and whisk until blended.
• Add romaine pieces and croutons, and toss until coated with dressing.
• Sprinkle on Parmesan cheese and toss lightly.
• Serve immediately.