My friend Dana is one of the best chefs I know. She used to work for a caterer and- lucky for me- snagged this recipe for Caesar Salad Dressing, which I now make by the gallon. The recipe below makes a lot, and should last for a while in the fridge. It's the real deal and contains raw eggs and anchovies....It also makes a great dip for crudités.
CAESAR SALAD:
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| I came. I saw. I conquered. Then I ate salad. |
1 head of organic hearts of Romaine lettuce, torn
1/2 cup Dana's Caesar Dressing (below)
1 cup garlic croutons (below)
1/4 cup shaved asiago or parmesan
black pepper to taste
Dana's Delicious Caesar Salad Dressing:
6-8 cloves of fresh garlic
ground black pepper to taste
2 oz canned anchovies
3/4 cup white balsamic vinegar
2.5 tbs dijon mustard
3/4 c. grated parmesan or asiago
1.5 tsp worcestershire sauce
juice of 1 lemon
2 raw eggs
1.5 c. extra virgin olive oil
1 c. vegetable oil (canola is good)
In a cuisinart, blend all ingredients except for eggs and oils. When well blended, add oils and then eggs to emulsify. Let cuisinart run until dressing becomes thick (milkshake consistency). Refrigerate to store- keeps for at least 2 weeks.
Garlic Croutons:
6 cups cubed sourdough (or another white bread)
1/3 cup extra virgin olive oil
4 fresh garlic cloves, chopped
Preheat oven to 350. Toss everything to coat bread evenly. Bake in preheated oven for 10-15 minutes until golden. Cool.
Compose salad. Toss lettuce with cooled croutons and shaved asiago or parmesan and dressing. Serve!
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