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Author Notes: Caesar dressing gets a bad rep, and now I know why.
This is the Caesar dressing that my family grew up making, but that I just hadn't had in a few years. Clouded by ready-made and restaurant Caesars, I completely forgot how light, fresh, and flavorful it can be, and why I stopped ordering them out so many years ago! This is such a nice change from the standard vinaigrette, special enough to entertain with, and is bringing back the Caesar Salad for me in a big way.
Add the garlic-grilled Romaine, and it is simply perfect. (Key word - simple!) —Cassie Burke
Makes 2 cups
Pasteurized Egg Yolk
tablespoon Dijon Mustard
tablespoons Balsamic Vinegar
tablespoons Freshly Squeezed Lemon Juice
teaspoons Chopped Garlic
teaspoon Worcestershire Sauce
dashes Tobasco Sauce
Skinless, Boneless, Smoked Anchovie Fillets
- Pulse the above ingredients in a food processor until combined.
- With the food processor on low, add 1.5 cups olive oil until dressing is completely emulsified.
Head of Romaine per Person
Whole Garlic Cloves
- Cut each head of romaine in half, long ways, as well as a clove of garlic. Rub the cut side of the garlic over the cut side of the romaine lettuce.
- In a grill pan coated with olive oil, and on medium-high heat, place the romaine cut side down. Cook until there are light brown grill marks on the lettuce, approximately 30 seconds to 1 minute, then remove from pan and place directly on plate or serving platter showing those beautiful grill marks!
- Drizzle each grilled romaine half with the Caesar dressing to your preferred amount, a few turns of freshly ground black pepper, and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Anchovies
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