I started back making caesar salads again last summer and now I can’t seem to stop. And not to take away from my original Caesar dressing recipe (from 2009) I think this one is maybe a bit zingier. I’ve done a few variations including with crispy bacon or grilled chicken, but I think my favourite is just with these very crunchy light croutons made from pan cristal. For a vegetarian version just leave out the anchovies and worchestershire (which contains anchovies), and maybe add a splash of soy sauce for some salty umami instead? The dressing also makes a nice dipping sauce and is equally nice over roasted potatoes.
As it is made with raw egg yolks (which do get a bit “chemically cooked” by the lemon juice) best to use it up within a couple of days.
Ingredients and instructions below…
- 1-2 cloves of garlic, peeled and halved
- 2 very fresh egg yolks
- 1/2 lemon, juiced
- black pepper (I use lots)
- 4-5 anchovies, chopped
- 1/2 tsp dijon mustard
- dash worchestershire sauce
- 1 cup (285 ml) extra virgin olive oil
- 1 cup (130 gr) grated parmesan cheese
- 1 large romaine lettuce, torn into pieces
- croutons
- crispy bacon (optional)
- grilled chicken (optional)
Put the garlic, egg yolks and black pepper in a blender and whizz them up. Then add the lemon juice and whizz some more. Finally add the anchovies, dijon and worchestershire and whizz again.
Now, very gradually, start adding the olive oil, blending slowly after each addition. It should start thickening up and be nice and creamy by the time you’ve added all the oil. Blend in about half the cheese and that’s your dressing.
Toss the dressing with the romaine and croutons and sprinkle the rest of the cheese (and crispy bacon or chicken) over top.
** To make the croutons toss cubed bread in olive oil with a touch of salt on a baking sheet and bake at 200ºC for about ten minutes (check after 5 minutes and toss).
chicken caesar
bacon caesar