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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Classic Caesar Salad Dressing Recipe

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This recipe for Classic Caesar Salad Dressing is from The Ragan Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
The Dressing:
6 anchovy fillets packed in oil, drained
1 clove garlic
Kosher salt
2 large egg yolks
2 T. lemon juice, plus more
3/4 t. Dijon mustard
2 T. olive oil
1/2 cup vegetable oil
3 T. grated Parmesan cheese
Freshly ground black pepper

The Croutons:
3 cups torn 1 inch pieces country bread with crusts
3 T. olive oil

The Salad:
Romaine lettuce
Shaved Parmesan cheese for serving
Directions:
Directions:
Chop together anchovy fillets, garlic and a pinch of salt. Mash into a paste. Whisk, or use a blender, the egg yolks, 2 T. lemon juice, and mustard. Adding drop by drop, gradually whisk in the olive oil, then vegetable oil. Whisk until dressing is thick and glossy. Whisk in Parmesan cheese. Salt and Pepper and more lemon juice if desired.
The Croutons
tear the bread and preheat the oven to 375º. Toss bread with olive oil. Place on a foil lined baking sheet and salt and pepper. Bake, tossing occasionally until golden. About 10-15 minutes
serve over the Romaine lettuce.I thought I didn't like anchovies
Personal Notes:
Personal Notes:
I don't usually like anchovies, but this dressing is wonderful! You can give this recipe a Cajun spin by adding 1/4 t. cayenne pepper and 1/2 t. Tony's.

 

 

 

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