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
6 flat anchovies (optional)
4 cloves or garlic, minced
2 TBS Worcestershire sauce
5 large eggs, boiled for 2 1/2 minutes exactly
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
Additional shaved, shredded or grated Parmesan for garnish
Combine the first 8 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!!