Hail Caesar

Perhaps you've been fortunate enough to have had a great Caesar salad at a great restaurant. Perhaps even prepared tableside. That's the way I fell in love with it.

And you thought, "I'll never be able to make this at home."

But, yes, you can. And it's really very simple.

Don't buy bottled or packaged Caesar dressing. It is not anything like the real thing.

You can cheat a little bit and buy the hearts of Romaine lettuce in the package, usually there's three to a package, for around $3.

You can use anchovy paste instead of anchovies because what do you do with the leftover anchovies in the tin that stink up your fridge?

And you can use a little mayo which has eggs in it instead of a whole, raw egg yolk.

And only use fresh Parmesan cheese.

David's the official Caesar salad dressing guy at our house. He claims to have been making it since he was 7 years old and also adds that he has tried many recipes and this is the one that works the best.

We found this recipe years ago in an old Bobby Flay cookbook and tweaked it just a touch to make it our own. It really is great.

In fact, it's so easy that even a 7-year old can make it!

And if you feel you're missing out on a great Friday's or Applebee's meal, then just put some grilled chicken on top and you're there.

Buen provecho!

Caesar Salad
Adapted by The Cowgirl Gourmet's husband from a very old Bobby Flay recipe

Print recipe

Serves 2

1 tablespoon white or red wine vinegar
3 cloves of garlic, minced
3 anchovy filets or 1/2 tsp. anchovy paste
Pinch of salt
1/2 tsp. Dijon mustard
1/2 tsp. Worchestershire sauce
Juice of 1/2 a lemon, or if it's not too juicy use the whole lemon
3 shots of Tabasco
1 tablespoon canola oil mayo
1/4 cup EVOO
1/2 tablespoon freshly grated Parmesan cheese, plus more for the top of the salad (however much you want)
2 hearts of Romaine (they come three to a package), torn in bite-size pieces

In a large salad bowl, add white or red wine vinegar, minced garlic and achovies or anchovy paste. Sprinkle a pinch of salt on top and stir with a fork, mashing the anchovies, garlic and salt in the vinegar.

Add Dijon mustard, Worchestershire, lemon juice and Tabasco and stir with the fork to combine.

Stir in the mayo and once it is all combined, slowly begin to drizzle in the olive oil, using a whisk to combine and emulsify.

Using a Microplane, grate 1 tablespoon fresh Parmesan in the dressing and stir to combine.

Tear your Romaine hearts in bite-size pieces and place in the bowl with the dressing. Toss the dressing with the lettuce so the leaves are thoroughly coated. Grate or shave more Parmesan cheese on top of the salad.

Serve with a few grinds of fresh black pepper on top.


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