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Author Notes: As a child, our family was lucky enough to have steak and Caesar salad on Sunday evenings - and my dad did all of the cooking. He crushed garlic all over the sides of his wooden salad bowl (that was religiously used only for Caesar salad), then whisked the ingredients in by hand. While he prepared the grill and dressing, we sat and watched 60 Minutes, drying each Romaine lettuce leaf individually and then stripping the leaves from the stalks (stalks were NEVER allowed in Caesar salad at our house). After many years, my mother measured his ingredients and tossed them in the blender and presto - we could have Caesar any night of the week (of course, the lettuce was still hand-dried and torn). This recipe will serve 6 salad-size portions, that is, unless you're eating with my brothers, then it serves 2. - ccobbervin —ccobbervin
Food52 Review: This dressing packs assertive anchovy and garlic flavor but is balanced by a good dose of puckery lemon acidity. It is a lovely version of a classic Caesar and coats the lettuce ever-so-lightly, leaving it glossy and super crisp. - Emily —The Editors
- 1/2 cup grated Parmesan cheese
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 4-5 garlic cloves
- 5-6 flat anchovy filets
- 1 egg, at room temperature
- 1 teaspoon Lea & Perrins Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon dry mustard (optional)
- 1 large head of Romaine lettuce, washed and torn without stalks
- seasoned croutons
- Put garlic, anchovy and lemon juice into a blender and pulse several times until garlic is crushed.
- Add the Parmesan cheese, olive oil, egg, Lea & Perrins, salt, pepper and dry mustard and pulse until blended (8-12 times on medium speed).
- Toss with Romaine lettuce, top with croutons and some freshly grated Parmesan.