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
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Ingredients
- Smoked Caesar
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1
Pasteurized Egg Yolk
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1 tablespoon
Dijon Mustard
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2.5 tablespoons
Balsamic Vinegar
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2.5 tablespoons
Freshly Squeezed Lemon Juice
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2 teaspoons
Chopped Garlic
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1 teaspoon
Worcestershire Sauce
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4 dashes
Tobasco Sauce
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2
Skinless, Boneless, Smoked Anchovie Fillets
- Grilled Romaine
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1/2
Head of Romaine per Person
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Whole Garlic Cloves
Directions
- Smoked Caesar
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Pulse the above ingredients in a food processor until combined.
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With the food processor on low, add 1.5 cups olive oil until dressing is completely emulsified.
- Grilled Romaine
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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.
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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!
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Drizzle each grilled romaine half with the Caesar dressing to your preferred amount, a few turns of freshly ground black pepper, and serve immediately.
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