CEASAR SALAD - CLASSIC

By LindaW1955

A combination of extra-virgin olive oil and canola oil gave our Caesar Salad dressing a neutral base. We used a rasp-style grater to turn garlic into pulp, then steeped it in lemon juice. To get all of our recipe’s ingredients to emulsify, we beat the yolks, anchovies, and Worcestershire sauce into the lemon juice and garlic, then slowly whisked in the oil and half of the cheese. For our Caesar salad’s croutons, we used ciabatta. Sprinkling the bread cubes with a little water and salt preserved their moistness and ensured they were perfectly tender at the center and browned around the edges after we toasted them

Ingredients

• 3/4 teaspoon garlic paste from 1 large clove (see note)
• 2 - 3 tablespoons juice from 1 to 2 lemons
• 1/2 teaspoon Worcestershire sauce
• 6 anchovy fillets , patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
• 2 large egg yolks (see note)
• 5 tablespoons canola oil
• 5 teaspoons extra virgin olive oil
• 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
• Ground black pepper
• 2 - 3 romaine hearts , cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

Preparation

Step 1

1. Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.


2. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.


3. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.