Caesar salad recipe

[au4stree]

I loooked on the free side, nothing. Searched on here, nothing. I get fresh(not canned) parmigiano Reggiano is a must, quality Worcestershire sauce too (I like W Sauce) but I really want to know, who’s got a good homemade version? I don’t mind the anchovies.

[ItsAllGoneToTheDogs]

I've used this one before, it's good. Classic Caesar Salad Recipe | Feasting At Home

[MBMorgan]

Caesar Salad In The Blender
★★★★
Salads/Slaw

Description:
Blender Caesar Salad
(MBM 10/16/93) Last modified 20 June 2021
This version of Caesar Salad uses no raw eggs. Instead, regular mayonnaise is used as a substitute. Additionally, no salt is added to the dressing ... the anchovies supply plenty themselves. This recipe makes sufficient dressing for a very large salad...sufficient for six to eight people, using 4 heads of romaine.

Ingredients:
Lettuce:
4 heads Romaine, washed and completely drained/dried

Croutons:
1 loaf sliced sourdough bread, to make several cups 1/2-1 inch fresh bread cubes, sliced, crust removed
1 or more cloves fresh garlic,
Several TBSP extra virgin olive oil
1-2 tsp dried dill weed

Dressing:
1/2 cup extra virgin olive oil
1/4 cup good quality Balsamic vinegar
1 med. lemon, juice only, strained
2 TBSP mayonnaise
1-2 cloves garlic, peeled and crushed for the blender (either raw or microwave-roasted as described above)
1/2 tsp Coleman's dry mustard
1/4 tsp fresh ground black pepper
2 oz tin anchovies (flat packed in olive oil), optionally drained

Cheese:
1/2 cup fresh Parmesan (preferably Parmigiano Reggiano), grated

Directions:

The Garlic (either raw (peeled, trimmed and crushed) … or whole (peeled and trimmed), then roasted in the microwave and smashed to a paste):
Raw (good):
Soak garlic in olive oil for at least an hour, allowing garlic to permeate the oil. Remove the garlic from the oil before pouring over croutons.
<or>
Roasted in the microwave (best IMHO):
Peel, trim, and place whole cloves in a small microwave-safe ramekin. Add olive oil, salt generously, and stir to completely coat the cloves.
Set the ramekin in a larger microwave-safe bowl, add water halfway up the ramekin, and cover the larger bowl with a lid or saucer.
Microwave on high until cloves are done … sweet with no raw garlic taste … about 2-3 minutes.
Remove the ramekin from the water bowl; smash the garlic to a paste then add olive oil to nearly fill the ramekin. Leave the smashed roasted cloves in the oil, and stir well to distribute.

The Croutons:
Spread bread cubes evenly out on a large, foil-covered sheet pan and coat with the oil, tossing well. Sprinkle with dill weed and toss again to distribute. Brown croutons (convection roast at 350-375°F) evenly, tossing/stirring as needed (about every 5 minutes). Lightly salt while hot (using fine-grain salt) and remove them, still on the foil (to stop cooking). If too oily, drain uncovered on paper towels.

The Dressing:
Blend all ingredients well. Do not refrigerate before serving.
Note: Any leftover dressing must be refrigerated, and will thicken in the process. To reuse leftover dressing, add a little more olive oil to thin, then blend again. Allow to sit at room temperature for an hour or so before serving.

Assemble the Salad:
Tear the Romaine lettuce into bite-size pieces. Toss with dressing until coated evenly ... DO NOT SATURATE.
Sprinkle Parmesan cheese and toss again to distribute evenly.
Add most (but not all) croutons and toss again just before serving.
A few croutons should be reserved to be sprinkled over the salads as they are served. More fresh ground pepper and/or Parmesan cheese may also be added to each served salad.

Source: MBM 10/16/93

[Donw]

Thank you.

[CaptainMike]

This is going to sound weird, but I love you, Mike.

[fzxdoc]

Perfect! Thanks.

K.

[Histrix]

Anyone that is concerned about using a raw egg to make a caesar dressing there is one simple thing you can do - pasteurize the egg(s) via sous vide first.

[MBMorgan]

True ... but if you check the date on the recipe, it was written in 1993 ... a little before sous vide became a household thing. That said, mayo works so well that I haven't felt motivated to redo it.

[fzxdoc]

Sadly, I'm now forced to do this since our local groceries stopped carrying Davidson's Pasturized eggs. Wah! It was so convenient just to grab them by the dozen when I shopped.

Kathryn

[texastweeter]

https://altonbrown.com/recipes/hail-caesar-salad/

[ItsAllGoneToTheDogs]

This one looks fun, I like the idea of lime instead of lemon. Caesar's Salad MASTER of Tijuana!! 🥬👨🏼‍🍳🇲🇽 Step-by-step recipe!! - YouTube

[WillTravelForFood]

Anchovies are not required.

personally, we like em. But a few folks do not. Don’t let that stop you

[bbqLuv]

This is a BBQ sight, so I suggest using lightly charred romaine lettuce, with grilled chicken. Oh so good.

[wu7y]

Caesar Salad | Emerils.com

This is my go-to Caesar dressing.
I have modified it by using southwest egg beaters instead of raw eggs, more garlic cuz I like more garlic, more anchovies cuz I like more of them too. I don't worry about rubbing the inside of the salad bowl w/garlic. I just mince or crush it and mix it in. Drizzling the oil as you whisk is important for emulsification. I have used both minced anchovy filets and rolled anchovies w/capers and I prefer minced although the rolled can give you a real anchovy kick when you get to it in the salad. Minced I get the anchovy taste throughout the whole salad. Adjust the lemon juice and mustard to taste.

But it's pretty darned good just as printed. To me this will make more dressing than two heads of romaine will need.