My friend Vivian is married to Carl, who is a fabulous cook. Carl is such a great cook that she never has to prepare any meals and they don’t even own bottled salad dressings. Bottled salad dressings are against the law in their home. Love it!
Last year they invited the whole family over for a get together. Vivian spent lots of time visiting Tiara in the hospital last year so Tiara is very fond of her and feels really comfortable around their family. As a result we all went to their beautiful home for dinner and Trinity indulged in Carl’s Caesar salad. She ate and ate and ate, more salad than I have ever seen her consume in her entire life. She was so obsessed with the dressing she made me ask Carl for the recipe on the spot. Since that time, Trinity refuses to eat any salad unless it has “Carl’s dressing” on it. Of course Carl is just like me and doesn’t really measure. He gave me approximations of all the ingredients but I tried to measure them for everyone so I could share.
WARNING: if you don’t like anchovies don’t even bother trying this recipe.
Carl’s Caesar Salad Dressing
- 2 oz can of Anchovy fillets in olive oil
- 1/2 cup extra virgin olive oil
- 2 Tablespoons of Worcestershire Sauce
- 1 big lemon or 2 small
- 1 egg (I use brown, organic cage free, I feel like it is safer)
- 1/2 teaspoon of minced garlic (Carl would never use this. He only uses fresh but I am too lazy)
- pepper to taste
- croutons
- shaved Parmesan cheese
- romaine lettuce
You need a Cuisinart or a good blender for this recipe. I use a small Cuisinart. Put in all the anchovies and puree. Add the lemon juice, Worcestershire, garlic and egg. Puree again and then slowly add olive oil and finally season to taste with pepper. Today I made homemade croutons, which of course Carl always does, but I rarely do. If you want to make your own croutons just cut or tear up some sourdough bread or actually any old bread you have in the house. Put the bread cubes in a big bowl, sprinkle with garlic salt, and toss with some butter and olive oil until just coated. Put them on a cookie sheet and cook at 400 degrees for about 20 minutes or until crunchy. Super yummy.
Toss the Romaine lettuce, croutons and dressing and shave tons of Parmesan over the top.
Enjoy!
Working on a few big blog projects, hopefully I will be sharing them with you in the next few days.
xoxo tiffani
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I have been looking for a great caesar dressing!! Thanks!!! Just concerned with the raw egg…what is your thought on this?? I make all my salad dressings also and it is so much tastier than the store bought ones. And no preservatives and you know what is going in it!!
Thanks!! Love reading your posts!!!
I have been using the raw egg for a year now and don’t have any problems. I do buy the organic brown cage free eggs from Trader’s because I figure that will be safer. Hope I am right! I am making a blogger friend page, I will add your blog! xoxo tiff
I am going to check Traders if there is a pasteurized egg mixture, I still get so nervous of raw egg. Thanks for the recommendation of what you use. That is real thoughtful to add my blog, that would be great!!! I am not at all as advanced with mine as you are with yours. You are doing a great job!!!!