This will make approximately 1 Cup of dressing. This is my version of the classic Caesar salad dressing created by Italian-American restaurateur Caesar Cardini in 1924 in Tijuana, Mexico. The restaurant was in Tijuana to avoid the prohibition laws of the time. It was a very popular place for the Hollywood Crowd to dine.
- 1/2 cup of vegetable oil
- 1 egg (yes, raw)
- 2-3 tbsp. of lemon juice
- Anchovy paste
- 2 tsp. minced garlic
- Worcestershire sauce
- 1 cup Parmesan cheese
- Head of Romaine Lettuce
- Step 1 In a medium bowl, mix together the oil and egg with fork.
- Step 2 Add in the lemon juice–start with 2 tablespoons, add more later (once fully mixed) to taste.
- Step 3 Mix in the minced garlic and shake in 2-3 “shakes” of Worcestershire sauce.
- Step 4 Take the anchovy paste and squeeze about 3 inches of paste into the bowl. Mix well with a fork until smooth.
- Step 5 Add Parmesan cheese. Mix again. Salt/Pepper to taste.
- Step 6 Now it’s your turn to “tweak to taste.” Take a little taste and ask yourself if it needs a bit more lemon, maybe a tad more garlic or another shake of Worcestershire sauce. Once it tastes perfect for you, pour over a large bowl of green lettuce and croutons. Toss well.
- Step 7 Enjoy with a French Chablis or a Oregon Pinot Gris from King Estates