|I also like a great Caesar salad with anchovies, although I don’t know why some places say ‘with anchovies.’
If you’re making a proper Caesar salad, it’s going to have anchovies.
– Paula Poundstone
Like everyone from time to time… I guess, I seem to forget the little things in life…
Where I left my car keys
My ATM pin number
Did I take my vitamins this morning?
The name of the guy… that did that thing…
Do I have a cat?
Why do I have 12 cans of chickpeas?
And, although I’ve made it countless times for more people than I care to count – the recipe for Caesar Dressing.
Granted, it’s not a big thing. Unless you really want that dressing for your freshly steamed broccoli, and in that case… Paul Newman’s bottled Caesar stuff (watery Italian dressing with cheese in it) just isn’t even going to come close to doing it.
But it irked me.
I knew it had anchovies in it…I remembered smashing them around in the big wooden bowl. But then.. nothing. Vanished… gone…. like those car keys. (where did I put those keys?)
That left me prowling around through my books looking for a recipe for it, and I really hate having to look for something out of stupidity…
… so I cheated. I googled it.
It would have been easier digging around in my own resources for the recipe.
There were “Classic” recipes made in the processor and blender, using mayonnaise, no anchovies (that particular person didn’t like the fishy taste), Dijon mustard, coarse mustard, no mustard, jalapenos, bacon (?) … and the list goes on.
But all these recipes said they were Classic.
And then I remembered something very important…
A Caesar Salad doesn’t have anchovies… never did.
An Aviator salad does. And while an Aviator is essentially the same thing as a Caesar (with anchovies), it has it’s very own name… and recipe.
So, to dispense with all the hoo haa about what is and isn’t a Caesar, I’ll just stick to the classic preparation for the better and lesser known of the salad dressings.
(If you want to make the whole salad… I think you know how to make croutons and put romaine leaves in a bowl … … … I’m pouring mine over broccoli.)
Makes enough for 4 People
1/2 Cup Olive Oil (Not Extra Virgin)
2 Cloves Garlic
8 Anchovy Filets
1 Teaspoon Worchestershire Sauce
1 Teaspoon Dry Mustard
Juice from 1 Lemon
1 Teaspoon Fresh Ground Black Pepper
1 Teaspoon Kosher Salt
2 Egg Yolks (at Room Temperature)
1/2 Cup Grated Parmesan cheese
Large Wooden Bowl
Peel the garlic cloves then put in a large wooden bowl.
Mash the cloves against the sides of the bowl with the back of the fork; rub the pieces against the bowl until they begin to disintegrate.
Remove 1/2 of the mashed garlic from the bowl and discard.
Add the anchovies and smash into a paste with the fork, mixing with the remaining garlic
Add the dry mustard, Worcestershire sauce, lemon juice, and black pepper; mixing well to combine with the garlic bits and anchovy paste
Add the egg yolks and blend well.
Slowly drizzle in the olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms.