Do you know any caesar salad snobs? You know, the ones that talk about “authentic” or “real” dressing for a caesar salad? Well, I’m not one of those people. I often question if authentic style is always/ever the best. And what exactly makes a dressing “real”?
But you know what? Creating a caesar salad dressing from scratch is the only way to go. You can’t sneeriously get the fresh garlic flavour in any store-bought packaged dressing. However, rather than calling it “authentic” or “real”, I prefer the term “genuine” (please don’t be confused with Ginuwine). I also like Jamie Oliver’s use of “proper”.
Here’s a recipe framework that I play around with when making small batches of caesar dressing (if you need more, scale it up!):
- 1 egg yolk
- a few splashes of Worcestershire Sauce
- 5 smashed anchovies fillets
- a squeeze of lemon juice
- a couple big splashes of your favourite vinegar (balsamic, sherry, red wine)
- a bit of lemon rind
- a spoonful of mustard
- smashed garlic – 4 big cloves
- pinch of salt
- pepper to taste
- pinch of sugar
- extra virgin olive oil
- a whole lot of freshly grated parmesan
- Whisk ingredients #1-#11 in a large bowl.
- Add olive oil slowing while whisking until it reaches the consistency that you are looking for (it’ll be a fair bit of oil).
- Add parmesan into bowl and mix.
Lettuce and Croutons
I prefer to use straight up crunchy Romaine lettuce in my caesars salads, but feel free to riff on your choice of leaf.
Giant garlic shrimp
- Melt a wad of salted butter in a frying pan over medium heat.
- Add garlic, garlic scapes (if you can get them), and some red chilli flakes.
- Sautee shrimp for a few minutes on each side.