- Cooking Time:
- Servings: 4
- Preparation Time: 10
BackstoryI absolutely love a Caesar Salad!!
My husband often refers to me as his "garlic girl"...I have a thing for garlic
which is probably why I just love Caesar dressing.
Often, when cooking with garlic, I sprinkle a bit of salt on a clove and pop it in my mouth...Yum Yum YUMMY!
Thank goodness I am not married to a vampire - not sure what I would choose...him or the garlic lol!
I have been making this version of Caesar Salad Dressing as long as I can remember - the old and crumpled recipe says Princess Cruise Lines on it and is signed by a head waiter. I have never been on Princess Cruise Lines and have noooo recollection who passed me this but I do enjoy it. I have adjusted it a bit over the years.
For pretty appetizer you can melt some Parmesan Cheese and make a cute bowl.
Serve your Caesar with grilled chicken or shrimp and call it a meal.
One of my favorite parts of a big Caesar Salad (besides the garlic) happens to be some shaved Parmesan....uuugh LOVE it! And you know I am popping chunks into my mouth and hopefully pouring a glass of wine to go with it...seriously a good piece of Parmesan deserves a closed eyes moment...aaah!
It's up to you if you want to add anchovies or not to your dressing, if you do not be sure to add in some Kosher salt / salt in their place.
I have seen so many variations of Caesar - I happen to like it with just Romaine, grilled chicken, halved grape tomatoes, a few croutons and shaved Parmesan.
But you can always add in some chunks of egg, pieces of crumbled bacon, thin slices of red onion and whatever else you fancy.
Can I just tell you I spelled Caesar wrong every time I typed it...ha!!! Thank goodness for spell check - I can cook but man I am a horrible typist and speller!
- Caesar Salad Dressing/Salad
- 6 flat anchovies (optional)
- 4 cloves or garlic, minced
- 2 TBS Worcestershire sauce
- 1 TBS capers (optional)
- 1 TBS grainy Dijon Mustard (I use Grey Poupon Country)
- 2 1/2 oz red wine vinegar
- 1/4 cup grated Parmesan cheese
- 8 oz light olive oil
- A few dashes of Tabasco
- Salt and pepper to taste (more salt if you don't use the anchovies)
- Head of Romaine Lettuce, rinsed and spun or blotted dry
- 1 cup grape tomatoes, halved
- Croutons (optional)
- Additional shaved, shredded or grated Parmesan for garnish
- Combine the first 7 ingredients ((if using anchovies and or capers...if not 5 or 6)in your food processor or blender. You could also use a mixer in a pinch. Pulse or blend until smooth. Slowly pour in the oil.
- In a pot of boiling water, gently slide the eggs in one at a time for 2/12 minutes on the dot. Run them under cool water instantly and quickly one at a tip using a butter knife decapitate them...well they don't actually have a head but you get the idea, whack off the top 20% of the egg and pour into your bowl the yolk, discard the rest. It's kind of fun!!
- Add in the Tabasco and Pulse/Blend until smooth and creamy.
- Just prior to serving toss well with the romaine, tomatoes and whatever else you may be using.
- Top with additional Parmesan, croutons and you are good to go.
- To make a Parmesan Bowl, grab a baking sheet, place a piece of parchment paper on top of it, sprinkle in about a 4 to 5 inch circle some shredded Parmesan cheese.
- Make sure it is even and you have no "holes". Bake at 350 degrees for about 5-6 minutes or until it is melted and edges begin to brown.
- Remove from the oven, let rest for a minute them invert the parchment paper and gently pull it back, place cheese over a small bowl for about 30 minutes to shape and harden. These can be tricky but when they work they are too cute!
- And go ahead, salt a clove or half a clove of garlic and pop one into your mouth...I won't tell!!