I first learned this recipe from my grandfather when I was about nine. Forty years later, I’m still making it for friends and family. Caesar salad dressings just don’t get any better, hence the title – The Best Caesar Salad Recipe!
Believe me… I’ve tried hundreds of Caesar dressing recipes but I always come back to this one.
Just in case you’re wondering if you can make this in a blender, the answer is no!
This recipe was written long before we all had blenders and found Caesar Salad on almost every restaurant menu. It has to be done by hand with a fork or wooden spoon. My grandfather used to insist that I smash the garlic and anchovy together until they formed a paste and I hope you do too.
The end result is far better and I find that it is quite therapeutic doing it the old fashion way.
It is also worth mentioning that you will want to do this in a wooden bowl. It just tastes better somehow. No other bowl will do.
- 7 cloves rock hard garlic
- 5 anchovies
- ¾ cup (175ml) extra virgin olive oil
- 2 squirts Worcestershire sauce
- 3 squirt Tabasco sauce
- 1 teaspoon Dijon mustard
- Juice of one half lemon
- 2 eggs
- 1 tablespoon good quality Balsamic vinegar
- 1½ cups (2 large handfuls) finely grated fresh Parmesan
- 2 heads of cos (romaine) lettuce
- 3 slices of fresh French bread cut into cubes
- melted butter ( just enough to brown the bread cubes)
- Freshly ground black pepper
- In a large wooden salad bowl, smash six garlic and anchovies into a paste with a fork or wooden spoon.
- Add the olive oil, Worcestershire sauce, Tabasco sauce, mustard and the lemon juice.
- Boil a pot of water. When it comes to a boil, turn off the heat and place the eggs in the water for 90 seconds.
- Remove the eggs from the water and break them into a cup. Use a fork to remove any cooked white egg strings. (see photo above of how this looks.)
- Mix the eggs with the vinegar, a few grinds of black pepper and a handful of the Parmesan cheese.
- Add this to the salad bowl and mix well.
- Now make your croutons. Cut the bread into cubes.
- Melt your butter and add one minced clove of garlic and about two tablespoons of the Parmesan.
- Dip your bread cubes in the butter and fry over medium heat until nicely browned.
- Tear your lettuce into thirds and toss in the dressing.
- Stir in the croutons with the remaining Parmesan and serve.