 | No one makes the original Caesar Salad dressing anymore -- because everyone now has come to expect it to have more in it than was originally in the recipe as invented in Mexico. The original recipe didn't have anchovies, and it didn't use Parmesan Cheese -- it used Romano. But this certainly ranks right up there among the better recipes.
Instead of Parmesan, you can use Romano or Grana Padano. Romano helps give it a gutsier, sharper taste.
This is one of those times when, if you are able to produce freshly ground black pepper, you certainly will want to.
Feel free to omit the salt entirely, depending upon the tastebuds of your guests.
Ingredients
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Directions
In a food processor, in a blender, or in a bowl with a whisk, blend together the egg yolk, garlic, mustard, salt, lemon juice and anchovies (drained).
Drizzle the oil in slowly if you are making this with a whisk. You must do it very gradually, or the dressing will not "emulsify" and thicken properly. As the emulsification takes place, you can pour it in more quickly. In a blender, most of the time you can just whack in all the ingredients at once and press "whiz", and it will work.
You can prepare the dressing in advance, even a day ahead, and store it in the fridge.
When you are ready to assemble the salad, wash and dry the romaine lettuce leaves. Toss with about 3/4 of the salad dressing. Reserve the other 1/4, and use only if needed.
Then, toss with the cheese, black pepper and croutons, and serve.
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