Caesar Salad, one of the most famous salads around. Rumors were that Caesar salad was created by Julius Caesar, but it's said that is not true. Cesare Cardini, an Italian immigrant who had restaurants in the U.S. and in Mexico, is credited with creating the original Caesar salad in Tijuana, Baja California, Mexico, on July 4, 1924. It's actually most popular in America, and the dressing is an embellished mayonnaise. Anchovies are traditional in Caesar, but a lot of people don't know or refuse to acknowledge it! It isn't fishy at all, and it's quite necessary in the flavor you look for with a Caesar dressing. Don't be intimidated. It's worth it.
Egg yolks, lemon juice, worcestershire, anchovies, olive oil, garlic, salt, pepper, and parmsean cheese are all classic ingredients of this popular salad dressing.
I just buy a tube of anchovy paste because it's easy to store and lasts longer. I love the invention of things in tubes when you don't want to use a whole can or container. I emulsify this dressing as I whisk and slowly add the oil. You can also buzz it in the food processor or blender to do the same thing. I don't want to have another thing to wash when it's so easy to do by hand. Just a couple minutes of whisking is all it takes.
So give a homemade Caesar dressing a chance you know exactly what's in it, much healthier and so satisfying to watch it emulsify as you mix!
Caesar Dressing:
2 egg yolk
3/4 cup olive oil
1 teaspoon anchovies paste
1/2 tablespoon Dijon
1 tablespoon worcestershire
1 large clove of garlic
1 tablespoon lemon juice
3/4 cup finely shredded or grated parmesan
1/4 teaspoon salt
1/4-1/2 teaspoon black pepper
Romaine
Parmesan Shavings
Croutons (homemade croutons are my favorite)