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.

You Need:

Instructions:

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. what is good about this dressing is that you can keep it in mason jar and store it in the fridge for a couple of weeks.

For a easy way to make the fondue use a emergency blender. Put all the ingredients in a large container and use the emergency blender, the same way you are using it when you make mayo.

Wash and cut the romaine hearts, put it in a large bowl, add the home made dressing, parmesan cheese and croutons.  Mix well everything. You can add some anchovies fillet if you like.

Enjoy!