Kubiertos

I have always expressed that I could eat Caesar’s Salad all day, and even everyday. My original favorite was TGI Friday’s Chicken Caesar Salad. Then I met CBTL’s yummy Caesar Salad and I was hooked and forgot the old fave.

I figured since I love it so much, I might as well learn how to make it. That way I don’t have to settle for the bottled sauce sold in groceries when I cannot go out to buy the real thing.

Searching for the best recipe for Caesar salad was the most challenging part. Can I just say that there are thousands of recipes out there that tell you how to make the dressing from scratch??!? It would have been great if all of them told me the same thing. But no. One used anchovies, one did not. Another used mustard while others have worcestershire sauce. Most used raw egg yolks while several substituted with mayonnaise. I wanted to replicate the taste that I had fell in love with so I did some more research to find out which ingredients are crucial to creating an authentic caesar dressing.

So here is what I have come up with. I actually did 2 versions of the dressing and both are equally delicious as evident from the way my family finished it all at once.

Ingredients:
2 tbsp red wine vinegar
2 tbsp lemon juice
1 cup olive oil
4 pieces anchovy fillets
2 large cloves of garlic
2 egg yolks
1 cup parmesan cheese
croutons (store-bought)

If you are not comfortable with the idea of eating anchovies, you can replace with 4 tbsp worcestershire sauce and 1 tsp dijon mustard.

Procedures:
Finely chop the garlic cloves or put through a garlic press if you have one. In a bowl mix together red wine vinegar, lemon juice, garlic, anchovies. Whisk while adding the olive oil until you create an emulsified mixture.

Add in egg yolks and about half of the parmesan cheese. Continue to mix until you add in all the cheese. Pour over fresh romaine lettuce and toss well. Sprinkle with croutons, more parmesan and maybe a bit of ground pepper. To those who are wary of using raw eggs, you can turn to coddling the egg. Put water in a pan over high heat. Place egg yolks in heated water for about 30-45 seconds and then remove. Use the coddled eggs to mix in your dressing.

This entry was posted on Saturday, November 22nd, 2008 at 10:41 pm and is filed under Salads . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.