Caesar salad? Yep, but don’t pass over it, because the secret Sause is the key for amazing salad. It isn’t the same old tired salad dressing served at every bar and grill in America.
My version features lemony, delicious fondue, that is perfect to use it as a dip or just a elegant, playful and right at home alongside the sophisticated dinner you are hosting dressing.
Nothing can beat this home made recipe. The store bought products are nothing in comparison to this easy and amazing sauce.
When it comes to Caesar Salad many of us try it over the years. Some recipe we liked and some not. What makes a really good salad is the dressing. To have a nice tasty dressing you need to have a good Italian Chef to share the recipe with you. I like my dressing to be full of flavor, a bit tangy and extra creamy.
This simple recipe gets high marks across the board and bonus, it’s quick to make! A really great Caesar should be unapologetically packed with bold umami flavors.
We’re talking whole anchovies (yes, they are the essential starring ingredient in modern Caesar dressing and cannot be missed), raw egg yolks (also traditional), spicy raw garlic, tangy Dijon, salty Parmesan, freshly-squeezed lemon juice, a generous seasoning of sea salt and black pepper, and of course, lots of good-quality olive oil. Here is my recipe that one of the Italian Chef’s share with me when we work together at Four Seasons many years ago.
- 5 Egg yolks
- 3 cloves Garlic
- Salt and Black Pepper. - to taste
- 2 cups Olive Oil.
- 2 tbsp. Dijon Mustard.
- 5 Anchovies Fillets.
- 3 lemons Lemon juice. - small
- 1/4 cup Parmesan Cheese. - graded
- Make the dressing by blending the egg yolks, garlic, anchovies and mustard. Slowly add the oil, whisking constantly. When the oil is well emulsified, add the lemon juice and stir to combine.
- Stir in the Parmesan cheese and pepper. The consistency should be between a mayonnaise and a dressing.