Caesar Salad Dressing
Caesar Salad
Put all the ingredients in the measuring cup except the cheese. When I first started making this
dressing I used two cups of olive oil. Now I use 1 1/2 cups of olive oil or an olive oil blend.
Turn on the immersion blender and blend until everything is emulsified.
After it is fully mixed then stir in the cheese by hand with a spoon.
Supposedly the anchovies were not in the original recipe and were added by Cardini's brother. The new addition became the standard and everyone has added anchovies after that. I realize not everything loves anchovies but anchovies are what give it an almost indescribable depth of flavor. That being said, I've made the dressing a hundred times without anchovies because I didn't have the on hand.
You can make the dressing by hand if you are making a small batch. I was always making a large batch so I can have it ready made for multiple days. So I wanted to share this quick method for blending it in a measuring cup. This version makes 1 quart.
Most recipes call for Parmesan and that would be authentic. I use Grana Padano Cheese which has exactly the same ingredients as Parmesan but isn't aged quite as long. It still has a very nutty delicious taste that I love. I realize again, that it is easier for a professional chef to order a quarter wheel of Grana Padano that it is for a home cook to obtain some. So please use whatever cheese is the easiest for you to buy.
I use an immersion blender, also known as a stick blender.
NOTE: FOR THOSE WHO WOULD LIKE A RECIPE THAT DOES NOT INCLUDE RAW EGGS, THE VERSION WITH THE MAYONNAISE SUBSTITUTE FOLLOWS BELOW.
CAESAR DRESSING
Makes 1 quart
2 eggs
1 teaspoon Kosher salt
1 teaspoon dijon mustard
1/2 cup lemon juice (2-3 lemons)
1 cup olive oil plus 1/2 cup canola oil
(or I just use an olive oil canola oil that is already blended)
4 cloves garlic, minced
4-6 anchovies, minced (optional) or 1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Freshly ground black pepper, to taste
1 cup Grana Padano or Parmesan Cheese, finely grated
Additional Grana Padano or Parmesan for garnish
Put all the ingredients together, except the cheese, in a large 4 cup measuring cup (pictured above). With an immersion blender or stick blender, blend until emulsified.
Remove blender and stir in grated cheese. Taste and adjust seasoning for more lemon, salt or pepper.
Serve on Romaine Lettuce leaves with homemade croutons. Top with strips of Grana Padano or Parmesan Cheese
TO MAKE HOMEMADE CROUTONS
Preheat the oven to 375 degrees F.
Cut or tear bread into desired size. (some people like small crotons and others like large. Whatever you prefer will be great!).
Toss bread in olive oil in a bowl to be sure all sizes are coated with oil. Season with Kosher salt and toss again. Place on a baking sheet and bake, tossing halfway through the cooking, for 10-12 minutes or until golden brown.
CAESAR DRESSING WITH MAYONNAISE SUBSTITUTED FOR RAW EGGS
Mayonnaise is made with eggs, oil, mustard and lemon. Commercial mayonnaise has pasteurized eggs in the recipe so for those who at high risk for raw eggs or just want to skip to this version I substitute a 1/2 cup of mayonnaise for the eggs and 1/2 cup of oil in the recipe above.
Sometimes I call the dressing Lemon Parmesan because it has more lemon in it than traditional Caesar.
1/2 cup mayonnaise (Hellman's or Best Foods is my favorite)
1 teaspoon Kosher salt
1 teaspoon dijon mustard
1/2 cup lemon juice (2-3 lemons)
1 cup olive oil or olive oil blend
(or I just use an olive oil canola oil that is already blended)
3-4 cloves garlic, minced
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Freshly ground black pepper, to taste
1 cup Grana Padano or Parmesan Cheese, finely grated
Mix all the ingredients together except the cheese in a bowl or blender and whisk or blend until well combined. After mixture is emulsified, slowly stir in with a spoon the Parmesan Cheese.
Note in the picture below I made little crostini's instead of croutons for the tops of the salad.
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