Notes: There must be more recipes for Caesar salad dressing out there than you could shake a stick at. We make ours in very small batches and use it quickly; we have even made it to order, but sadly that bogs us down sometimes (I know Zuni Café in San Francisco makes theirs to order). I must say that to me the best way to make any dressing is just to make it in the bowl that you plan on making the salad in and just making enough for that serving. Another reason for doing Caesar dressing to order is that it does have fresh raw egg yolks in it. Finding the best eggs available is another contributing factor to a good dressing; if you have a direct farm source for eggs, that is the best place to start. I find more often than not that Caesar dressings do not have enough anchovy flavor this has quite a bit so feel free to adjust to your taste
Ingredients: 1 clove garlic, freshly crushed
5 anchovy fillets, smushed to a paste
Juice of 1/2 lemon
1 very fresh egg yolk
1/4 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
Salt and pepper
Instructions:
1. Place crushed garlic and anchovies in a bowl with the lemon juice. Whisk together with a fork, then add egg yolk and beat together. Add cheese and then oil, beating together all the time. Taste and season with salt and pepper, and add a little more lemon juice if needed.
2. To put the salad together, toss romaine leaves through the dressing and coat evenly. Garnish with croutons, freshly grated Parmesan, and some anchovies.
[an error occurred while processing this directive]
