Caesar Salad

Caesar Salad

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Serves: 4-6,Yield: 1.0big salad

    • About This Recipe

    “Easy to make-kids big or small love it. Nose friendly anchovy paste method. I am asked to bring this salad to every function”

    Ingredients

  • 1/8 cuplemon juice( This amount has been reduced effective Nov5/08 due to reviews. Thanks everyone)
  • 3dashesWorcestershire sauce
  • 2dropsTabasco sauce
  • 2 -3fresh minced garlic cloves
  • 2 -3inchesanchovy paste( right from the tube)
  • 1/8 cupparmesan cheese
  • 1/2 cupvirgin olive oil( fresher the better)
  • salt
  • fresh ground pepper
  • clean and torn romaine leaf
  • crispy bacon bits
  • crouton

    • Directions

  • In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion.
  • Some people like to add an egg yolk at this time, but that is up to you.
  • Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments.
  • Assemble torn lettuce and coutons and bacon in very large bowl.
  • Then adding dressing a bit at a time and tossing until coated.
  • Present with a little more cheese and pepper if desired.
  • my secret touch:I cube and toast any left over bread like sourdough, pumpernickle, italian – about1 inch cubes.
  • I put in the oven and toast on a cookie sheet.
  • After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt.
  • I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad — these are buttery and yummy.
  • This step can be made ahead. sinfull.
  • Your heart will thank you lol.

    • Reviews

  • “We really enjoyed this Caesar Salad!It reminded me a lot of the one we get from a local restaurant that we love.I added some chicken to it, and didn’t have any croutons.I also used prosciutto instead of bacon, and added more garlic.We will definitely make this one again!Oh I also put olives into it.”

  • “Very good recipe, my dinner guests loved it and my husband has requested it for dinner again this week.”

  • “This was too lemony for my taste. I ended up adjusting the ingredients to make it really delicious, but as written, I didn’t feel like the ingredients were in the right proportion.”

  • “i loved how quick and easy this recipe was.a little too much citrus for my taste, and will cut it back next time.i will also add a touch more anchovy paste.i followed this recipes suggestion for the coutons and they were great!”

  • “Will use less lemon juice next time, little too citric”

  • “We love ceasar salad.This was easy to put together and I actually had anchovy paste on hand.I bought it for some recipe I found here on Zaar but forgot which one it was so I’ve never used it.Now I know what to do with the paste.Next time I make this, I will definitely cut down on the lemon juice.Way to tart for our taste.We found it overpowered all other tastes.I would use half next time.I did add an egg yoke.It makes the dressing a bit creamier and thicker.I made the dressing the night before, left it in the blender in the fridge and just before tossing, I whized it up for a few seconds.I will be making this again but like I said, with less lemon.”

  • “This was an excellent Cesar Salad.I loved the dressing on this and made the croutons as you suggested which were very good.I also didn’t use an egg.I was a little worried when I smelled the anchovy paste, but it all worked really well together.Thanks.”

  • “Excellent dressing. It lasts well overnight. I added some more tabasco, worcestershire sauce and parmesan, but that’s a personal taste. Great tip for the croutons!”

  • “This was my first attempt at making a Caesar dressing and we greatly enjoyed the outcome of this recipe.I did not use an egg.I used about 2 inches of the anchovy paste.I may use a little less garlic next time because the result was very potent.I had the dressing in the refrigerator all day and just gave it a quick mix before applying to the lettuce.To make things easy, I used a packaged bag of romaine lettuce.When I applied the dressing, I tried to be sparse so as to not overwhelm my guests.I ended up with left over dressing which I will use later.I will definetely be using this recipe again.Thanks!”

  • “YUMMY!!LOVE the garlic in this dressing.I skipped the egg though.I keep anchovy paste in the tube in my fridge for puttenesca and I was glad I had it on hand one night when it was too hot to cook.The dressing kept well in the fridge for a couple of days.We had ceasar wraps in tortillas the next day because I only made dinner salad for 2 that night.Thanks for a great recipe!!!”

  • “delicious!! I added the egg-but coddled it. I didn’t have anchovy paste, so i smashed some canned ones.”

  • “I made this in my food processor, as I don’t have a blender. It worked out fine, and went together very quickly. I didn’t add the egg yolk. I haven’t made Caesar salad without the egg before and I was curious how it would turn out. It was fine. I did not find that it separated while it was being chilled; a quick stir was all it needed to disperse the couple of drops of oil that did separate. Very good – I will have quite the garlic hangover tomorrow. p.s. I put in two inches of anchovy paste and Karl thinks it ought to have been the three.”

  • “awesome, and I normally turn my nose up at anchovies”

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