Caesar Salad

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My daughter loves, loves caesar salad. She loves it so much, in fact, that every time we eat out ( which is not that often;-) she orders a caesar salad as an appetizer.

In all the years that she has asked for them, I have come to realize what a good caesar salad is. A good salad is not one that has chopped romaine lettuce, croutons,  shredded parmesan and caesar dressing. Everybody can do that!!!

A good caesar salad needs to have a real caesar dressing made from scratch!!!

Gerhard’s cafe, here in Spartanburg makes his from scratch and it is fabulous. My brother-in-law also makes a good one. I actually learned to make my dressing from him. Though in 20 years, my recipe may have changes a bit from his.

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Ingredients for 4-6 people:

  •  1/2 tsp of anchovy paste
  •  1/2 tsp of dijon mustard
  • 1 small garlic clove minced or pressed
  • 1 egg yolk
  • 1 tbsp of fresh lemon juice
  • 1/4 cup of olive oil
  • 1/16 tsp of freshly ground pepper
  • 2 tbsp of grated parmesan
  • salt to taste ( you may need any as the anchovies are salty
  • 2 heads of romaine salad, rinsed, and chopped
  • 1/2 cup or more of croutons
  • 1/4 cup of shredded parmesan
  1. In a large bowl, mix the garlic, anchovy paste, egg, lemon juice, and pepper together.
  2. In a slow stream pour the olive oil slowly in this mixture while whisking the dressing. Whisk until the dressing is thickening.
  3. Add the parmesan to the dressing and whisk.
  4. Add more salt, pepper or lemon juice if you deem necessary.
  5. Add the chopped salad and toss.
  6. Add the croutons, the shredded parmesan and toss again.
  7. Serve on individual plates and eat up;-)

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So easy and so yummy!!!

This salad dressing will only keep for 1-2 day as the yolk is fresh and not cooked!!! Do not keep longer!!!

Bon Appetit and Happy Cooking!!!