Remember the first time you had an authentic Caesar Salad? Remember when fine dining was more affordable? Maybe you were dating at the time and he was wanting to win your heart? Saturday evening he would arrive, perhaps with flowers, and you were both dressed to impress. He would open doors and guide your chair making sure you were comfortable. I think I can recall that place and time.
You are sipping your fancy cocktail and decide to be adventurous and share a Caesar salad for the first time. Your waiter in his pressed dinner jacket sets up the wooden bowl tableside to put on his show.
Ingredients are fresh, fragrant, crisp and intense.
He coats the bowl with garlic, mashes the anchovies and coddles the egg. The mixing begins.
Time’s up. No more of this watered down bottled dressing restaurants are serving these days.
I will confess. I followed these directions exactly — even mixing with my hands. It did wonders for my cuticles but I am so addicted to this dressing that I now put all the ingredients into my NutriBullet and make large batches which never seem to be large enough.
- 2 heads fresh and crisp romaine
- 12 ½ inch slices French bread
- 12 anchovies
- 2 tablespoons or more extra virgin olive oil for croutons
- ½ cup extra virgin olive oil
- 4 or 5 large garlic cloves finely minced
- 1 egg room temperature
- 3 tsp. Worcestershire sauce
- 1 tbsp. Dijon mustard
- ½ cup grated Parmesan
- 4 tbsp. fresh squeezed lime juice
- salt and pepper to taste
- Bake sliced French bread @ 400F for 4 min. or until crisp.
- Remove and brush with olive oil, return to oven 2-3 min. , remove
- Make paste of anchovies and garlic, spread on toast, cut into croutons, set aside.
- Boil water. Add egg for 1 minute.
- Put lettuce in bowl, add salt and pepper and ½ cup olive oil, mix thoroughly.
- Break 1 min. egg over salad and mix.
- Mix each addition in order.
- Add Worcestershire sauce.
- Add mustard.
- Add lime juice.
- Add croutons.
- Add cheese.
- Serve immediately.
Source: Caesar Cardini, Tijuana, Mexico