Et tu Brute? Eat it Caesar!
If I’ve ever cooked dinner for you before, you know one of my “go-to” recipes is Caesar salad. This isn’t the creamy version you find at most restaurants. This is the traditional, authentic, salty anchovy, and tangy lemon version. I’ve adapted this recipe over the years – initially learning as a kid from my mom and one of her old McCall’s cookbooks, to watching it made table-side year after year at Bern’s Steakhouse (we usually celebrate one of our birthdays or wedding anniversary there).
What makes Caesar salad dressing absolutely amazing is the texture it gets from using raw eggs. Yes, raw. If you’re a little freaked out by that, you can play it safe and coddle the egg by boiling for 1 minute. Oh, and homemade croutons are a must. So easy and so much better than store-bought.
For the croutons, you’ll need:
- Loaf of crusty bread cut into crouton size pieces (I grab a loaf of sourdough or a French baguette from the bakery)
- Olive oil (for drizzling)
- Salt (to taste) – don’t go too heavy since there is plenty of salt in the dressing
- Cayenne pepper (to taste)
And for the salad:
- 2-3 heads of romaine lettuce, cut into bite size pieces
- 1-2 cloves garlic, minced
- 2 eggs, beaten
- 6 anchovies, finely chopped
- 2 tsp Worcestershire sauce
- 3 Tbs lemon juice
- ¾ cup canola or olive oil
- ½ tsp salt
- 1 tsp fresh ground black pepper
- Parmesan cheese to taste, grated or shaved
Preheat oven to 400°F. Toss cubes of bread in some olive oil and sprinkle with a little salt and cayenne pepper. Bake in oven for about 10 minutes, tossing halfway through, until golden.
Thoroughly mix the garlic, eggs, anchovies, Worcestershire sauce, and lemon juice. Slowly drizzle in the oil to incorporate well. Add the salt and pepper.
Pour some of the dressing over the romaine lettuce and toss to coat – adding more dressing as needed. Add in the Parmesan cheese and toss again. I say Parmesan “to taste” because I tend to go overboard with this, so you pick how much you want.
Serve into bowls. Top with more fresh ground black pepper and your croutons. Enjoy!
Don’t miss the Pasta Carbonara recipe that pairs great with this (and uses a bunch of eggs) and has bacon – need I say more?