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
Test Kitchen Notes
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
grated Parmesan cheese
freshly squeezed lemon juice
flat anchovy filets
egg, at room temperature
Lea & Perrins Worcestershire sauce
freshly grated black pepper
dry mustard (optional)
large head of Romaine lettuce, washed and torn without stalks
In This Recipe
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.