One of my favorite salads is a Caesar Salad. There’s nothing like a good, freshly prepared Caesar Dressing with freshly grated parmesan cheese and croutons. YUM.
Years ago, I worked at a restaurant where all the dressings were prepared fresh daily by the original chef to the restaurant. Even though she had long retired, she would come in each day and make the dressings and a few desserts that she was famous for. This Caesar Dressing was one of them!
I loved this salad! And it was one of the most request items on the menu while I was working there. That and a dish called “Rattlesnake” that wasn’t really snake at all but sirloin tips battered and deep fried til golden brown and served with a delicious butter sauce. OH it was so good! Maybe I’ll try to recreate it one day…but today I want to share this top secret Caesar Dressing with you! Ok…it may not be a secret since I have the recipe, but I have not seen another like it!
This recipe still has the classic elements of a Caesar Dressing, egg yolks, anchovies and oil – but the other elements really bring the flavor up a notch! Try it out! Don’t be too afraid of the raw egg yolks – you need them to make this flavor rich and creamy. I just make sure to use very fresh, pasteurized eggs. Now, when I was pregnant, I did try it with an egg substitute and it whipped up kinda thick. But, it could be thinned out with a little oil.
To assemble the salad you can either put the lettuce, dressing, croutons and parmesan cheese in a bowl and mix it all together or just pour it over the top. I like it both ways.
Here you go! A Classic Caesar Dressing that is rich, thick and OH so delicious!
- 1 clove garlic - sliced
- 1 rib of celery - cut up
- 1/2 medium onion - cut up
- 1 teaspoon pepper
- 1 heaping teaspoon salt original recipe called for Accent/MSG - I substitute
- 1 2 oz can anchovies in oil
- 1/2 teaspoon sugar
- 2 tablespoons mustard
- 1 tablespoon fresh lemon juice
- 3 eggs
- 2 cups vegetable oil
- In a blender, add garlic, celery, onion, pepper, salt, anchovies, sugar, mustard and lemon juice.
- Blend until liquid.
- Add eggs - one at a time until just mixed in.
- SLOWLY add oil while mixer is running. It should be a light drizzle into the mixture.
- Chill for at least 2 hours before serving.
- Serve with torn romaine lettuce, croutons and freshly grated parmesan cheese. I like it shaved over the top!