Monday, December 10, 2012

Caesar Salad

Oh the Caesar favorite!  I have long been an afficionado of Caesar salads and can, as a general rule, tell how the food is going to be at a restaurant based on their Caesar salad.  

This is by far my favorite salad.  

The dressing must not be too thick, but not runny. The lettuce needs to be cool and crisp and the croutons just have to be present!  

I am a huge fan of homemade salad dressings and typically do not like any dressing that comes from a bottle (as many of my friends will attest ).  When I started looking through the Two Dudes One Pan cookbook that I have already mentioned in this blog, I came across this recipe and knew it had potential.  It called for all the right ingredients, the raw egg yolk, the anchovies and the Parmesan cheese!  Of course that "potential" quickly became what I now know as my favorite Caesar dressing.

Real Caesar Dressing
(According to Two Dudes One Pan)

1 large egg yolk
2 garlic cloves, minced
1 anchovy fillet, minced
1 1/2 teaspoons minced shallot
1 1/2 teaspoons Worcestershire Sauce
1 teaspoon fresh lemon juice
3/4 teaspoon Tabasco sauce
1/2 teaspoon Dijon Mustard
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 1 1/2 tablespoons grapeseed oil
2 tablespoons red wine vinegar
1/2 cup freshly grated Parmigiano-Reggiano cheese

Whisk the egg yolk with the garlic, anchovy, shallot, Worcestershire sauce, lemon juice, Tabasco, mustard salt and pepper in a large bowl. 
While whisking, drizzle in three quarters of the oil and then whisk in the vinegar and the cheese. 
Taste the dressing and add more oil if you prefer a thinner Caesar dressing. 
Refrigerate until serving. 
(Because of the raw eggs, this dressing must be used the same day that it is 
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