The original dressing invented by Caesar Cardini in Tijuana, Mexico during 1924 didn’t contain any anchovies. My recipe, does however, as I believe it greatly improves the flavour. For a classic Caesar, I use a combination of romaine and iceberg lettuce roughly torn then coated with the dressing. Serve with parmesan shavings and garlic croutons.
Makes: 300 ml – approx 6-8 servings.
Preparation Time: 5 minutes
Effort Level: easy
Shelf Life: 7 days in the fridge an.
1 large egg yolk
Juice of 1 lemon
1 tablespoon Worcestershire sauce
½ teaspoon Coleman’s English powdered mustard
300ml of either mild olive oil, sunflower or ground nut oil
50g tin anchovy fillets
2 cloves garlic chopped
Air tight container
Here’s What You Do:
Roughly chop the garlic and anchovies (reserving their oil). Put into the food processor with the mustard powder and Worcestershire sauce, egg yolks and lemon juice. Blend to combine.
With the motor running very slowly add the reserved anchovy oil a few drips at a time followed by oil of your choice a little at a time. As it thickens increase to a slow steady stream until it emulsifies then season with freshly ground black pepper.
Serve the Caesar salad with romain lettuce, parmesan shavings and garlic croutons