One of the most traditional dressings in the world, everybody has tried it once and everybody can make it at home with this easy recipe.
- 1 EGG YOLK
- 2 GARLIC cloves
- 1tablespoons of DIJON MUSTARD
- 2 teaspoons WORCESTERSHIRE SAUCE
- 1 tablespoon ANCHOVIE PASTE or ANCHOVIES
- 2 tablespoon FRESH LEMON JUICE
- ¼ cup PARMESAN CHEESE
- 1/3 cup EXTRA VIRGIN OLIVE OIL
- ½ cup CANOLA OIL
- Step 1 In a food processor start at medium low speed and add the egg yolk, garlic, Worcestershire sauce, anchovy paste, lemon juice, Dijon mustard and parmesan cheese.
- Step 2 Then, slowly add the EVOO and Canola oil.
- Step 3 Transfer everything to an airtight glass container and refrigerate, you can use this dressing for up to 8 days.
- Use high quality EVOO (extra virgin olive oil)
- You can use a hard-boiled egg and the dressing would be safer for people with dietary restrictions
- You can replace the canola oil for any other oil you want to use
Traditional Caesar dressing is a MUST KNOW for cooks everywhere, when you start cooking professionally either at a restaurant or at cooking school, this is one of the first recipes you learn. Most people think this is an Italian recipe, but little do they know, this recipe started in Mexico around the years of prohibition. To be more precise the recipe became famous by a restauranteur named Caesar Cardini, who owned a restaurant in Tijuana around the years of prohibition, we are talking 1920’s.
So, Mr. Cardini was targeting those American tourists that couldn’t drink freely at any restaurant or bar in the U.S and to make their experience a little more memorable he started making this amazing salad tableside, yes sir, tableside.
The original Caesar salad was made in a medium size wooden bowl that stood in a cart brought to the table by the server, many times Mr. Cardini himself, then the server started making the dressing first by smashing a couple anchovies with the fork, then mix in the mustard, the parmesan and little by little the rest of the ingredients until the consistency of the dressing was very much creamy. To finish the salad some whole romaine leaves would go into the bowl, then some more olive oil, salt, pepper and of course a touch more parmesan. Place all that in a chilled bowl, add some house made croutons and serve it immediately.
Nowadays the restaurant industry has changed a lot and there are not that many restaurants that do tableside service anymore, it’s a lost art. On the other hand, you have tons of bottle dressings to choose from in the grocery store, but I want to challenge you to make and try, probably for the first time, how a real Caesar dressing should taste like. Go ahead and make our recipe yours, LET’S GET COOKING!!!