If you've only had Caesar salad with dressing from a bottle, try this one and you'll be amazed at the difference in quality. The original Caesar Salad was made in Tijuana for Hollywood visitors (named after the proprietor).
It is absolutely essential to get the romaine bone-dry for the best salad. Prepare and refrigerate the lettuce at least 2 hours before serving, preferably more.
"Ill be making this for the first t and I'm torn between this recipe and another. Because this recipe mentions the original in Tijuana, (Caesar's Palace at the corner of 4 and Revolution. I go there specifically for this salad!) I'm inclined to choose this one. My question lies in using just the egg yolk or the whole egg and Dijon mustard or mustard powder. Not sure how much difference it makes."
Wash and dry lettuce carefully. I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours. I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself.
Crush the garlic and anchovies together until they are a fine paste. Whisk in other ingredients rapidly. Toss salad, shave parmesean cheese and add croutons at the last minute do not let lettuce sit with dressing on it or it will wilt.
Season with ground pepper to taste.
fuchsr 1y agoGood recipe! Important to chill the lettuce. I double the garlic and go a bit easy on the lemon. I whisk together all dressing ingredients with the exception of the olive oil and then slowly drizzle the oil into the dressing in a steady stream while whisking constantly, to get a nice emulsion. And do yourself a favor, don't buy prepared croutons. You can easily make your own croutons while working on this recipe, or just grill a few slices of fresh baguette topped with parmesan.
Jojozim 1y agoThis is worth making!! Will surely make it again ; )
julianimosity 2y ago
wyattj 2y agoThis whipped up fast and reminds me of the Caesar's whipped up at your table in 1980's restaurants.
Trissa 3y agoSimple and absolutely delicious! I did make a tweek ot two...I only used 4 (large) canned anchovy fillets and made garlic croutons from: 1 baguette French bread, 1/4 cup olive oil, 4 cloves garlic, and Kosher salt. When serving the salad, I topped each serving with shaved Parmesan cheese (shaved with a vegetable peeler).
chiika 3y agoLove it
tristenmaraebartlett 3y ago
ChickieX 3y agoWell, I made it to the letter and it was PERFECT! My Caesar salad dream come true. It was exactly Caesar's Palace Tijuana perfect. I no longer have to make the trek to Mexico for a real Caesar salad. Thank you!
stevemur 3y agoChickieX, use just the egg yolk, not the egg white, and use real mustard (a better emulsifier than mustard powder).
ChickieX 3y agoIll be making this for the first t and I'm torn between this recipe and another. Because this recipe mentions the original in Tijuana, (Caesar's Palace at the corner of 4 and Revolution. I go there specifically for this salad!) I'm inclined to choose this one. My question lies in using just the egg yolk or the whole egg and Dijon mustard or mustard powder. Not sure how much difference it makes.