Caesar is one of those dishes that tastes ten times better when you make the dressing yourself. Five minutes, no anchovy fear required. The crunch on top is what people will ask about.
Method
- Wash the romaine. Pat the leaves dry with a clean tea towel, since wet leaves make a soggy salad. Tear into smaller pieces and put in a big bowl.
- Peel the garlic clove. Mince it as finely as you can. Keep chopping until it is almost a paste, then tip into a medium bowl.
- If using anchovies, mince them the same way and add to the garlic.
- Add the egg yolk, Dijon, and lemon juice. Whisk with a fork until smooth.
- Drizzle in the olive oil slowly while whisking. Start with a thin trickle, then go faster. The dressing should thicken and look like loose mayo.
- Grate in the parmesan. Whisk again. Taste. Add salt and pepper. It should taste lemony, salty, and rich.
- Pour the dressing over the lettuce. Toss until every leaf is coated.
- Tip onto plates. Shave more parmesan over the top with a vegetable peeler.
- Crush half a bag of Ambry's Original between your fingers and scatter over. Eat immediately.
Beginner Tips
- Nervous about raw egg yolk? Skip it. The salad still works without. You can also stir in 1 tablespoon of mayo as a swap.
- "Mince" means chop very small. "Drizzle" means pour in a thin stream.
- A "head" of romaine is one whole bunch from the supermarket, usually wrapped in plastic.
Pairings
A glass of cold white wine. Add grilled chicken on top to make it a meal.
Good to Know
Do I have to use anchovies?
No, but they are worth it. Anchovies do not taste fishy in this dressing. They give it the salty depth that makes Caesar taste like Caesar. Skip them and the dressing will be lighter, but a touch less rich.