Recipe Update from May 2008
My eating diet can be summed up in two seasons: Soup season and salad season. With the exception of the cold soup, it’s salad days indeed. The only other exception I make when it comes to eating a salad ‘year ’round is a Caesar Salad.
We’ve all had Caesar Salad and surely we’ve all had a bad Caesar Salad. Your quest for the ultimate Caesar Salad ends here. I have, what I consider to be the ultimate Caesar Salad.
Another early influence on my foodie DNA has to be my Theo (uncle) Vangeli, 1st cousin to my mom. Theo Vangeli came to Canada a young man and worked the restaurant trade for all of his working life.
This man to this day is culinary gold, having worked in an age when family restaurants made EVERYTHING from scratch. Theo Vangeli was an early riser, making the morning shift his work preference. In the old’skool fashion, he’d make sauces, soups of the day, prepare daily specials like Shepherd’s Pie or a big tray of lasagna. His morning was also not complete without the preparation of a big, heaping pail of Caesar Salad dressing.
Today, I’m sharing with you, my Theo Vangeli’s Caesar Salad dressing. It’s a keeper.
An important note: this recipe uses only fresh, farm eggs so anyone sheepish about Salmonella or pregnant women might want to coddle your eggs before proceeding with this recipe.
Another aspect (s) I’d like to point out with a proper Caesar Salad is pay attention to detail:
- wash & dry your Romaine lettuce thoroughly
- make your own Croutons
- use real bacon
2 cloves of garlic, chopped
3 fresh farm egg yolks
1 Tbsp. Dijon mustard
3 Tbsp. Worcestershire sauce
1 Tbsp. anchovy paste (or 2 fillets)
1/4 cup grated Parmesan cheese
juice of 1/2 lemon
1 tsp. black pepper
splash of water
1/3 cup olive oil + 2/3 cup vegetable oil
salt to taste
Romaine Lettuce, thoroughly washed and dried
Crispy bacon pieces
- Using your food processor, add all the dressing ingredients except for the oil and the salt. Start processing on a medium speed for a couple of minutes or until you have a thick, yellowish cream.
- Slowly pour your oil through the spout until you get a thick, creamy Caesar dressing.
- Adjust seasoning with salt, pepper and sometimes, some more lemon juice. Keeps for up to 1 week in the fridge.
- In a large salad bowl, add your Romaine lettuce and a dollop of dressing and toss to coat. If the salad is too dry, add some more dressing and toss to coat.
- Grate some fresh Parmesan, a squeeze of lemon juice, a turn of fresh black pepper and top with Croutons and crispy bacon.
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