If you don't have anchovies, try adding smoked oysters to the food processor instead, or use Julia Child's recipe.
Caesar Salad like Julia's
I read that Julia Child learned to make this salad from Caesar Cardini's daughter, Rosa. Other articles said Caesar Cardini used about 6 anchovy fillets (see the recipe that follows) plus lime juice instead of lemon juice. But this is supposedly the way Julia Child made it.
- 2 large heads romaine
- 2 large cloves garlic, minced in a garlic press
- salt
- 3/4 cup extra-virgin olive oil
- 2 cups unseasoned croutons
- 1 lemon
- 2 large eggs
- 1/4 cup (1 oz) freshly grated Italian Parmesan cheese
- freshly ground pepper
- worcestershire sauce
Strip romaine leaves carefully from stalks, wash leaves gently.
Shake dry, roll loosely in clean towel, refrigerate.
Mash garlic till smooth with a spoon.
Add 1/4 tsp salt and 3 Tbsp oil.
Strain into medium-size frying pan.
Heat till just warm.
Stir in croutons about a minute over moderate heat.
Put toasted croutons in a bowl.
Squeeze lemon juice into a bowl
Boil eggs exactly 1 minute.
Put romaine leaves in a large salad bowl.
Pour 4 Tbsp olive oil over romaine, toss.
Sprinkle on 1/4 tsp salt, 8 grinds of pepper, 2 more Tbsp oil, toss.
Pour on lemon juice, 6 crops Worcestershire sauce, break in eggs.
Toss twice.
Sprinkle on cheese.
Toss once.
Sprinkle on croutons.
Toss twice.
Arrange 6-8 salad leaves on each cold plate, stems out.
Place croutons on the side.
Salad leaves are cut with a knife and fork to eat.
Caesar Salad for Six like Sardini's
Easy to make in a food processor. If making this by hand, keep whisking while adding oil and other liquid ingredients in a thin stream, like you would if making mayonnaise.
- 2 to 3 medium garlic cloves, peeled.
- 6-8 anchovy fillets, drained
- 1 Tbsp Dijon mustard
- salt
- freshly ground black pepper
- 1/2 cup extra-virgin oil oil
- 4-5 Tbsp fresh lemon juice (or lime juice)
- 1 small egg
- 1/2 to 2/3 cup freshly grated Parmesan cheese
- 1 large head romaine lettuce
- Croutons (recipe follows)
The Day Before:
Separate leaves from a large head of romaine lettuce, discarding the tough stem end and stripping the woody stem ends from the bottoms of the leaves.
Rinse individual leaves thoroughly, let drain in a strainer.
Refrigerate leaves, wrapped in a dishtowel, overnight.
Day of, Make Skillet Croutons:
This may be done several hours ahead of serving.
- 1 Tbsp butter
- 5 Tbsp extra-virgin olive oil
- 2 small garlic cloves, minced
- 1 tsp dry oregano
- 1/2 tsp dry thyme
- 5 slices day-old bread, crusts removed, cut in 1/2 inch cubes
Melt butter and oil in a large skillet.
Stir in minced garlic and herbs.
Stir in bread cubes, fry until lightly browned.
Remove with spatula to a paper-towel-lined plate to drain.
Let cool.
Day of, Make Dressing:
Mince 2 peeled garlic cloves.
Add anchovies. Mince.
Add mustard, salt, pepper. Combine.
With food processor motor running, (or while continuously whisking) add oil in a thin stream until thickened.
Add lemon juice and egg. Combine (turn on motor a few seconds).
Makes 1-1/4 cups of dressing. If making ahead, refrigerate dressing in a jar with a lid. Whisk again before serving.
Caesar Salad Assembly:
Rub the interior of a very large salad bowl with 1 peeled clove of garlic.
Tear washed, dry lettuce leaves into large pieces and place in bowl.
Pour on dressing, toss.
Sprinkle parmesan cheese on top, toss again.
Top with croutons.
Serve immediately and pass the pepper mill.
Greek Yogurt Caesar Dressing
A little lighter, there are many variations of skinny Caesar Salad Dressing online. This one, made by chef Jamie Oliver, makes enough dressing for one large head of romaine lettuce, torn into bite-sized pieces.
- 3 cups low-fat or nonfat Greek-style yogurt
- 2 anchovy fillets, mashed
- 1 garlic clove, minced
- 2 Tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- 2 Tbsp extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano cheese. divided.
- salt and freshly ground pepper to taste
Whisk in oil, then half of the cheese.
Whisk in salt and pepper.
Toss lettuce with half of the dressing.
Garnish with remaining cheese.
Serve salad with remaining dressing in a separate bowl, in case diners want to use more.
Silver Rail Caesar Salad
The Silver Rail Restaurant was popular in the '50s, when it opened on Yonge St. in Toronto. Decades later, Joseph Ferrara's recipe for Caesar Salad was featured in Toronto food writer Mary McGrath's "Chefs Showcase" in the Toronto Star. The Caesar Salad was prepared fresh at the table in a big wooden bowl...and now you can make it in that vintage wooden salad bowl you inherited but never use! The Silver Rail closed in 1998, so you can't get this anywhere but your own kitchen.
- salt and freshly ground black pepper
- 2 cloves garlic, peeled
- 2 anchovy fillets
- 1 egg yolk
- 1/2 tsp. prepared hot mustard
- 1 tsp. Worcestershire sauce
- 2 dashes Tabasco sauce
- juice of 1/2 lemon
- 3/4 cup vegetable oil
- 1 tsp. red wine vinegar
- 1 head romaine lettuce
- 4 Tbsp. grated parmesan cheese
- 3 Tbsp. croutons
Sprinkle salt and pepper in a wooden bowl.
Using a large serving fork, crush garlic and anchovy fillets into a smooth paste in bowl.
Mix in egg yolk, mustard, Worcestershire and tabasco sauces, plus lemon juice.
Stir mixture slowly with a mixing spoon, adding oil slowly.
Continue stirring until dressing becomes thick and smooth.
Stir in vinegar.
Makes 1 cup.
Take washed and dried lettuce, cut into 1-inch pieces.
Add to the large serving bowl holding the dressing.
Sprinkle with parmesan cheese and croutons.
Toss and serve.
