I’ve been craving a big, restaurant-style Caesar salad and mixed up one from scratch this week. The keys to an amazing Caesar salad: crunchy crisp greens, lots of fresh cracked black pepper and salty parmesan cheese, and a fresh, homemade dressing! It’s simple to make, and the vigorous whisking can count as your arm workout for the day. A few tips: You can use whole anchovies, but I opt for the paste since you only need a tiny bit and it lasts longer in the fridge! And if the raw egg makes you nervous you can substitute 1 Tbsp of mayonnaise for the egg yolk. See the recipe below:
From Scratch: Caesar Salad Dressing.
Serves: About 1 cup
Ingredients
- 1 Tsp. of Anchovy Paste
- 2 Cloves of Garlic, very finely minced
- 1 Large Egg Yolk
- 1 Tbsp. of Dijon Mustard
- 1.5 Tbsp of Fresh Lemon Juice
- ¼ Cup of Olive Oil
- 1 Tbsp of Parmesan Cheese, finely grated
- Salt and Pepper
Instructions
- Combine anchovy paste and garlic in a bowl.
- Add in egg yolk, Dijon mustard and lemon juice; whisk until well combined.
- Very slowly pour the olive oil into the mixture while whisking vigorously until all of the ingredients are emulsified and the dressing looks thickened.
- Whisk in the parmesan cheese and season to taste with salt and pepper.
- Pour the dressing over your crispy greens, and toss with rustic croutons and parmesan shavings.
