It all started from a printed recipe from ‘Chez Bob’ which my sister-in-law emailed to me. The recipe sheet did not have an address or a phone number, and the paper was yellowed with age and stained with drops of Worcestershire Sauce. This was the beginning of a quest for the perfect (all according to your own taste) Caesar Salad Dressing, and I think I have it!
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To prevent over dressing the salad, pour a thin stream of dressing along the inside of the salad bowl, then toss and check. Add a bit more if needed.
The quantities for the salad dressing will yield enough for 3-4 heads of Romaine lettuce. It is better to save extra dressing instead of overdressing as the salad will feel heavy. As an alternative, try serving the salad without croutons and substitute with white anchovies, called boquerones
Degree of Difficulty
1tspground black pepper
1clove garlic clovepeeled and grated
1lemonjuice of 1 lemon
1tspred wine vinegar
1/3cupoil (olive oil or canola oil)
1headmedium-large head of romaine lettuce
10-12slicesparmigiano reggiano cheesevery thinly sliced, or 1/3 cup grated
Gather all ingredients before starting recipe.
Combine all ingredients except cheese, in a jar with a tight fitting lid.
Zest the rind of the lemon that will be used in the dressing and set aside
Squeeze the juice from the lemon that was zested into the jar
Grate 1 clove of garlic over the jar
Slice cheese thinly and set aside
Cut off the core off two heads of Romaine and separate the leaves.
Use about half of the dressing for 2 heads of Romaine and toss Romaine with dressing until well coated. Place the Romaine leaves on long individual serving platters and top with thinly sliced parmigiano reggiano and sprinkle with grated lemon rind.