How To Make A Caesar Salad With Dressing

Popularized after World War II, Caesar salad was actually created in Mexico by Caesar Cardini. The salad is made with crisp romaine lettuce and the namesake Caesar dressing. The dressing is easy to make and tastes much better when it is fresh. Mash together minced garlic and anchovies to create a paste. Add mustard, vinegar, mayonnaise and a raw egg to create the dressing base. Quickly whisk together the ingredients while adding olive oil and lemon juice, and you have a homemade dressing. You can choose to leave both the anchovies and egg out of the recipe if you wish, but do not be put off by the thought. Anchovies lend great flavor to the dressing and were most likely present in Caesar dressings you have had before. Garnish the salad with some croutons, fresh tomatoes, freshly grated parmesan, or even a protein like grilled chicken or bacon. This salad has become popular in many Italian-American restaurants and is very simple to make at home.  In this video, Chef Mark will show you how to make a fresh Caesar salad. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Caesar Salad Dressing Recipe

3 cloves garlic, minced with 1/2 tsp. sea salt (making a garlic paste)
1 tablespoon Dijon-style mustard
1 tablespoon high quality white wine vinegar
1 x-large fresh egg
2 tablespoons egg mayonnaise
1/2 cup EV olive oil
Sea salt as needed
1/8 tsp. freshly ground black Pepper
1 tbsp. fresh Lemon juice
2-3 minced anchovy fillets
1/4 cup bread croutons
1 oz. grated parmesan cheese (optional for garnishing salad)

1. Mix with spoon in a bowl, and then a whisk, the garlic paste, mustard, vinegar, egg. Add mayonnaise and blend together to form a thick creamy base. In a slow stream whisk in olive oil
2. Combine well and season to taste with pepper and lemon juice
3. Add minced anchovy to dressing
4. Adjust saltiness and acid notes as needed
5. Keep refrigerated until use

Caesar Salad Recipe

2 heads of washed and well-dried romaine lettuce torn by hand, into bit sized pieces, kept chilled
4-5oz of caesar salad dressing
2 whole anchovy fillets, slightly rinsed and dried.
¼ cup bread croutons
1 oz. grated parmesan cheese (optional for garnishing salad)

1. In a salad bowl, place lettuce and pour dressing over, toss well, with just enough dressing to lightly coat the leaves
2. Place croutons as desired on top of salad
3. Lay anchovy fillets on top
4. Garnish with freshly grated parmesan cheese as desired

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