Caesar Salad Dressing

  • Prep Time
    10 minutes
  • Cook Time
    I hour for the garlic
  • Serving
    8
  • View
    77


This is one of my favorite salads.  Use a very crisp romaine that can stand up to this thick garlicky dressing.  This is great for last night’s left-over steak (from Ruth’s Chris if you were really lucky).  Or open a can of good tuna.  And don’t overlook the importance of the croutons.  To make the croutons, melt some butter and add a little garlic powder and/or some dried herbs.  Pour it all over your cubed bread or dip the bread in the melted butter.  Bake the cubes at 375 or 400 degrees and watch carefully!  Don’t burn the croutons and don’t let the bread dry out. You can add more anchovies to the salad, boiled eggs, more cheese, whatever.  This is YOUR work of art.  And by the way, a Caesar salad has nothing to do with Julius.  The dressing was invented by an Italian named Caesar Cardini at a restaurant in Tijuana, Mexico. I am sure he didn’t use jarred mayonnaise, but I’ve made this dressing with raw eggs and oil (creating an emulsification, i.e., a mayonnaise) and frankly I prefer the taste and texture of Hellman’s or Blue Plate.

Ingredients

    Directions

    Roast the garlic. Cut the stem end off the garlic, exposing the cloves. Line a small pan or skillet with aluminum foil, place the garlic in the skillet, cut side up. Pour olive oil all over it (flavored olive oil such as basil would be good too). Roast at 350 until the top of the garlic head is brown and caramelized and the cloves are popping out. When you're ready to use it, put the garlic in a towel and squeeze out on your cutting board so that you can cut off and discard any hard part and mash/mince the rest. You need about two or three cloves for this recipe.

    Step 1

    Mix all ingredients and refrigerate. This will keep in the frig about a week.

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