It is believed that Caesar salad was invented in Mexico by Caesar Cardini, a famed restaurateur. This brings vivid memories of my trip to Mexico City many years ago where I relished on a scrumptious tableside Caesar Salad. I don’t generally like to purchase the packaged dressings as they are processed and full of sodium. Today, I am sharing with you my homemade Caesar dressing, but don’t fret, it has raw eggs in it. I recommend you to use the Grade A eggs as they are pasteurized (You will not even know about). This recipe is ideal even for the finicky eaters like my son who doesn’t like anchovies and my mom who cannot stand the thought of consuming raw eggs. Everyone enjoyed it, and not until after they were done, I revealed to them that there were anchovies and raw eggs in the salad. They were in shocked! I know, I was a little sneaky!

   Ingredients: 

• 3 heads of Romaine lettuce, chopped
• 2 can of anchovies, flat, in olive oil – save some for garnish
• Juice of 1 lemon
• 4 egg yolks – room temperature Grade A
• 1/4 – 1/2 cup extra virgin olive oil + more for bread
• 3 garlic cloves
• 1 teaspoon Worcestershire sauce
• salt to taste
• 1 load of bread, cut in cubes to make croutons
• Parmigiano Reggiano cheese, grated, and shaved for garnish
• Oregano

  Preparation:
  

  1. In a food processor, combine, 1.1/2 cans of anchovies, lemon, eggs, oil, garlic, Worcestershire sauce, salt. Pulse the ingredients until they are blended together. Set aside in the fridge.
  2. Place bread on a flat tray, drizzle liberally with olive oil. Add grated Parmigiano Reggiano, (Parmesan cheese) and oregano. Broil for 3-5 minutes or until golden brown.
  3. In a large bowl, arrange the lettuce, sprinkle with salt, and add the dressing. Mixed well. Garnish with croutons, shaved Parmesan cheese, and whole anchovies to taste. Serve with a protein of your choice.

  Wine pairing suggestion: a sparkling wine made with 100% Riesling from Ca’ d’Or winery.

  

  Caesar Salad

  Happy Cooking and sipping from my kitchen to yours,
  Gina Martino Zarcadoolas, aka Foodiewinelover
  Culinary Personality, Food & Wine Blogger
  Author of the cookbook: Cuisines, Corkscrews & Cultures
  Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
  Level-2 Certified Sommelier
  Winner of 2019 “Salice Salentino USA Bloggers” Award
  Exclusive photos by Gina Martino Zarcadoolas
  All rights reserved.