Originally Posted by
notsosmart
Here's my recipe for Caeser dressing that I picked up while working as a sous chef in one of my first kitchen jobs:
6 egg yolks
1 standard can of anchovy fillets in oil (including their oil)
4-5-6 garlic cloves (I like A LOT of garlic but to each their own)
1 cup of olive oil
1 tbsp balsamic vinegar
if needed for balance, 1 additional tbsp of red/white vinegar (don't go over with the balsamic)
salt and freshly ground pepper
1/2 cup grated parmesan (or pecorino is excellent here too)
Put this all in a blender, and liquify. Adjust ingredients according to taste/diet requirements (for example, you *could* use 3 whole eggs, and 1/2 water 1/2 oil, but that will obviously cut down on the yummy).
Serve with Romaine lettuce and seasoned croutons.
Guaranteed crowd pleaser (so long as they don't mind anchovies)
While this is a very good(Great in fact)salad dressing recipe it is pretty far from an authentic Caesar dressing.
It is a simple thing-but too often tarted up.If you like anchovies(which I do)you can put them on top if you like-but they are not authentic
Caesar Salad.
In a bowl large enough to toss a salad of whole leaves from the heart of a Romaine lettuce crack one egg that has been coddled for two minutes,break this down with a large fork,while while whisking in fresh lemon juice(to taste) and either Lea and Perin's sauce(authentic)or a bit(just a bit) of pulverised anchovy(home made is better than anchovy paste in a tube-this is NOT in the original) continue mixing the dressing while pouring in(from a good height and in a slow stream)some very good olive oil(when this salad was first developed olive oil was a rare treat for the americans-the olive oil imported today is much better)salt and fresh ground pepper to taste.Add the Letuce leave and toss gently.Add some freshly shaved/grated(I prefer shaved-but grated is probably original)and some FRESHLY made croutons(made frome day old bread that has been rubed with garlic-the only garlic in the salad-and tossed with butter before toasting in the oven-not deep fried) toss again very gently and plate.Freshly ground pepper should be offered to top.
The whole leaves are meant to be eaten with the fingers-but most folks will use a fork and knife.
It is a bit of work-it was a tableside presentation and a chance for the waiter to show off. But really it is simplicity itself.