Real Deal Caesar’s Salad Dressing
Toss this dressing with cold whole inner leaves of Romaine lettuce that have been washed and dried thoroughly.
Equipment
- 1 saucepan
- 1 large bowl
- 1 wooden spoon
Ingredients
- 2 large eggs
- ¾ teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 6 anchovy filets
- 1 lemon juiced
- 1 clove garlic crushed
- ¾ cup extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- freshly ground black pepper to taste
Instructions
- To coddle the eggs, bring a small pot of water to a boil. Carefully lower the eggs into the water, and cook 1 minute. Use a slotted spoon to transfer the eggs to a bowl of ice water. When the eggs are cool, separate them, setting aside the yolks for the dressing. (Use the whites for baking, an egg-white omelet, a Pisco Sour cocktail, etc.)
- In a large bowl (ideally wooden, like they do at Caesar’s Restaurante & Bar!), combine the mustard, Worcestershire sauce, anchovies, lemon juice, garlic, and cheese and pepper. Beat with a wooden spoon until a paste forms. Then beat in the coddled egg yolks. Add the oil in a thin stream, beating constantly until it’s incorporated.
- Use immediately or refrigerate up to 3 days. (Makes about 1 cup.)