Caesar Salad

It is NOT hard to make excellent Caesar Salad! The big secrets to making it “pop” are anchovies, good fresh crisp romaine, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that make the result fall short.
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Caesar Salad Yum
A great accompaniment to a special meal. Or it can be a meal in itself!

Feel free to include wild meat, provided it is tender. Braised gamebird thigh for instance.
Servings
side salads, or half that many as main dish.
Ingredients
Salad
  • 1 large head FRESH romaine lettuce — substitute 2 hearts if full heads unavailable.
  • 1 tsp paprika — this is more for color than taste, but smoked paprika might be interesting
  • 3 cups seasoned croutons — Homemade will get you extra points, especially if you use sourdough bread. But honestly, storebought croutons are pretty good.
  • To Taste Tabasco — Go easy if you prefer, but don't completely skip it. Substitutions OK if they are vinegary type.
  • To Taste fresh ground black pepper
  • To taste salt
  • Optional block Parmesan — Shave on top after plating. Makes a nice presentation, but ok to skip.
  • 1 lb optional meat — 1 lb tender sliced wild meat. Nothing too chewy.
Dressing
Servings
side salads, or half that many as main dish.
Ingredients
Salad
  • 1 large head FRESH romaine lettuce — substitute 2 hearts if full heads unavailable.
  • 1 tsp paprika — this is more for color than taste, but smoked paprika might be interesting
  • 3 cups seasoned croutons — Homemade will get you extra points, especially if you use sourdough bread. But honestly, storebought croutons are pretty good.
  • To Taste Tabasco — Go easy if you prefer, but don't completely skip it. Substitutions OK if they are vinegary type.
  • To Taste fresh ground black pepper
  • To taste salt
  • Optional block Parmesan — Shave on top after plating. Makes a nice presentation, but ok to skip.
  • 1 lb optional meat — 1 lb tender sliced wild meat. Nothing too chewy.
Dressing
Instructions
Dressing
  1. Combine yolks, mustard, anchovies, garlic (chopped a bit first), Worcestershire, lemon juice and zest, and half the parmesan in a container that just fits the head of an immersion blender, or in the bottom of the mini-chopper attachment of a food processor.
  2. With blender running, slowly drizzle in first olive oil then vegetable oil to form a smooth emulsion. Many processors have a little hole in the lid specifically designed to slowly drizzle oil into the mix for perfect emulsification.
  3. Transfer mixture to a small bowl.
  4. Season to taste with salt & fresh ground black pepper.
  5. Move to fridge. A few hours or even a day ahead is fine.
Salad
  1. Discard bruised or damaged external leaves then separate and rinse leaves. Soaking in chilled water a few minutes can help them be super crisp, but you can't resurrect wilted romaine. Blot dry, roll up in paper towels and stage in the fridge about an hour.

    The remaining steps go quickly and should be performed just before serving. Caesar Salad does not "rest" well once the dressing is added.
  2. Extra points for using a large wooden bowl, wiping the interior with cut garlic cloves first.
  3. Tear the romaine into the bowl by hand. Or slice/chop by knife if in a big hurry. Whichever, first remove most of the base/rib which can be quite tough.
  4. Pour dressing over the romaine and toss.
  5. Add paprika and remaining parmesan. Toss well.
  6. To taste, add coarse grind black pepper, a few dashes of tabasco, salt and lemon juice. Quick Toss.
  7. Add croutons, Quick toss,
  8. Add optional meat. Some prefer it warm, some chilled. Either toss into the salad, arrange on top of plated salad, or serve on the side if any of your guests prefer no meat.
  9. Optional: Shave some solid parmesan on top. You don't really need more parmesan flavor but it looks fancy as hell.
  10. If you have anchovy filets left over, offer them on the side for those who like that sort of thing. None for me, thanks.
  11. Serve immediately. Have a pepper grinder and a bottle of white wine close at hand. A nice chilled German spätlese riesling hits the spot.
Recipe Notes

View online at KillerNoms.com/caesar

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