It is rumored that the origins of the Caesar salad came about when a tavern owner in Mexico had nothing more to serve customers after a busy afternoon, so he concocted this salad using only eggs, garlic, lemon juice, olive oil, some stale bread and lettuce. In all my years of cooking, I’ve never found a suitable product on grocery shelves, so I make my own. This is incredibly easy to make, and will hold up for a week in your fridge.I make this in a smoothie blender I have at home, but this can be made using a bowl and wire whisk, and a strong arm. Oh, and if you own a spiffy immersion blender, play around with the way you add in the oil ( because I’ve never used one of those to make this dressing before)
Makes just under one pint ( 1 3/4 cups)
You will need:
Liquid and Dry measuring cups
blender or food processsor
bowl and wire whisk
2 large egg yolks
1/2 tsp. worchestershire
2 tsp. dijon or spicy brown mustard
1 tsp. anchovy paste
1 tbl. chopped garlic (heaping)
1/3 c. olive oil
1/3 c. canola oil
Juice of 1/2 lemon
2 T. red wine vinegar
1/2 tsp. sea salt
1 tsp. coarse black pepper
1/2 cup grated parmesan cheese
For the salad:
Romaine lettuce that has been thoroughly washed, cut and drained.
Shredded fresh parmesan
cooked chicken, salmon, shrimp, portobello mushrooms (optional)
Instructions for blender and food prosessor
Mix together oils in separate container, and set aside. Place egg yolks, whole egg, garlic, mustard, red wine vinegar. Worcestershire and anchovy into food processor bowl with s-curve blade, or in blender. For food processor, use top with an open feed tube; for blender, remove plastic insert from top, so top has an opening.
Pulse ingredients in blender/food processor until well blended. Run blender/food processor, and while running, add oil in a slow and constant stream until oil is blended and dressing has thickened. Stir in cheese, salt and pepper and place into a container and chill for at least an hour.
Bowl and whisk method:
Mix together oils in separate container, and set aside. Wet a kitchen towel thouroghly and wring out until damp. Coil towel into the shape of an “o” , and place on counter. Nestle the mixing bowl into the towel. Make sure the bowl is secure on counter and won’t easily move. Place egg yolks, whole egg, garlic, mustard, red wine vinegar. Worcestershire and anchovy into bowl. Whisk together until well blended. Whisk the ingredients again and while whisking, drizzle the oil mixture into the egg mixture in a slow and steady stream, until oil is incorporated. Add cheese, salt and pepper. and refrigerate in separate container for at least an hour.
Assembling the salad
Use 1 large head of romaine to serve 3-4 persons, if you are using pre-packaged romaine hearts, figure 1 head for 1-2 people. Clean and chop romaine and chill. Place lettuce in large mixing bowl, add croutons and a small amount of the dressing, mixing until leaves are coated. If leaves look dry, add dressing in small amounts and mix again untill all the leaves are coated. Plate salad anf top with shredded fresh parmesan.
Top with cooked chicken, shrimp, or grilled portobello mushrooms.