Hello all…
Here’s a very simple Caesar Salad dressing recipe that is sure to please. The great thing about a Caesar Salad is that it is very “portable” if you are going on a picnic, to the beach or on a lazy canoe ride down a calm and cool river. All of the components to the salad (dressing, lettuce, cheese, croutons and optional toppings) can be stored separately in containers in a cooler until you are ready to eat… then toss them together and enjoy!
Be careful to keep the dressing cold (with ice or icepacks in a cooler) because it contains raw egg. Dispose of any leftover salad or dressing if your adventures keep you away from proper refrigeration for too long.
Caesar Salad Dressing
This recipe makes 12 servings, which is quite a bit. You can certainly half the recipe if you need to.
2/3 cup cooking oil
3 Tbsp. Red wine vinegar
2 Tbsp. lemon juice
2 eggs (raw)
1 clove garlic, minced
1/4 tsp. Worcestershire sauce
1/8 tsp. Pepper
2 2oz cans of anchovies (drained)
Blend all ingredients, except eggs, until smooth.
Add eggs and blend until incorporated.
Simple enough, right?
Fresh cut romaine lettuce, croutons and a sprinkle of parmesan cheese will finish off this simple and classic salad but if you want to get a little creative try adding some hardboiled egg or some thinly sliced scallions.
If you want to make the salad more of a meal try adding some chicken, grilled and sliced thin or a few grilled shrimp. I’ve even seen Caesar Salad served with a crab cake on top!
Remember to be creative and have fun. Cooking is an art, not a science.
Be good…
Chef Jason