Angie’s Legendary Caesar Salad2012-11-28
- Serves: 4
- Prep Time: 5m
- Cook Time: 5m
- Ready In: 10m
This salad is the true classic version, no white creamy restaurant style dressing here. This will serve four people as a main (with some protein) or more as a starter… But no matter how many or few people I make this salad for, it always gets finished. I found this recipe online a few years ago, and have tweaked it to what I think is perfection. While filming, I realized I totally forgot about Worcestershire sauce, I added a tsp before we ate it!
- 3 Cloves Garlic, peeled
- 4 Anchovy Fillets (or 1 Tablespoon of Anchovy Paste)
- 1 Teaspoon Kosher Salt
- 1 Tablespoon Freshly Ground Black Pepper
- 1 Big Squeeze of Lemon Juice
- 1 Teaspoon Dijon Mustard
- 1 Large Egg Yolk
- 1 Teaspoon Worcestershire Sauce
- 1/3 Cup Extra Virgin Olive Oil
- 3 Heads Romaine Lettuce
- 1 Cup Parmigiano Reggiano, grated
- Angie's Easy Croutons
Wash and dry lettuce, discarding the outer leaves. Chop or tear into bite-sized pieces.
Chop together your garlic, anchovies, and coarse salt. As they start to come together, switch to a fork to mash the ingredients together into a paste.
Transfer the paste to a salad bowl, and add the dijon mustard, egg yolk, freshly ground black pepper, lemon, and the worcestershire sauce (forgot it in the video).
Whisk it all together, and once incorporated, slowly whisk in the oil.
Add lettuce to the bowl, and toss to coat. Add grated parmigiano reggiano, croutons and enjoy!