Classic Caesar Salad
Caesar Dressing can be used on vegetables and baked potatoes, in cole slaw and as a sandwich spread. For a great sandwich, place cooked pork and salad on a ciabatta roll. Croutons can be used in soft scrambled eggs, soups, and crumbled on sauteed vegetables.
2 heads romaine lettuce
1 egg yolk at room temperature*
1-2 cloves garlic
Pinch of coarse salt
1-2 anchovies (I use 1) or for a non-Caesar option, try 1 teaspoon well-drained capers (my personal preference)
2 tablespoon fresh lemon juice
3 drops Worchestershire sauce or Neapolitan Herb Balsamic Vinegar
6 tablespoons mild Unflavored Extra Virgin Olive Oil
1/4 cup finely grated Parmesan cheese, plus more for shaving on top.
Savory Croutons (see recipe) or store bought croutons
Crisp the lettuce by rinsing in cold water and spinning dry or patting with a kitchen towel. Cut crosswise into large chunks. Place in a bowl, cover and chill until ready to toss with the dressing.
You can use a raw egg and whisk it with the lemon juice to "cook" it. Or you can pasturize it -- put it in a small dish with 1/2 teaspoon white vinegar and 3/4 teaspoon water. Cover and microwave until hot and frothy, 10-15 seconds; quickly whisk with a fork. This will pasturize the yolk.
You can whisk the dressing or use a food processor. Place the lemon juice, anchovies and salt in the food processor, or in a bowl and mash with a pestle. Add the egg and Worchestershire sauce and whisk until well blended. Continually whisking, dribble in the olive oil a little at a time until it's incorporated. Add the grated Parmesan and combine. Use immediately or chill until ready to use. It can be kept in a jar about 4 days in the fridge. Shake before using.
When ready to serve, add some of the dressing to the lettuce a little at a time until you have a good glossy coating. Top with some of the croutons and toss. Add a few more croutons on top and some shaved Parmesan. Serve.
* Eggs and anchovies are important to real Caesar dressing, but of course, you can made alterations. Some people use a tablespoon of mayonnaise in place of the egg and reduce the olive oil by a teaspoon or so. You can leave the anchovies out, but they're worth putting in. If you have leftover anchovies, you can wrap them in plastic wrap and freeze them in a tightly sealed bag in the freezer for up to 3 months. (But I still like the capers better -- don't tell the purists.)