Judy’s Caesar Salad
Serves 4 to 6 as a side
This is my mom’s recipe, and I’ve never seen it in any cookbook. When I was a kid, she would make this dressing and leave out the anchovies because I didn’t like them. Now I love them, and I can’t make this dressing without them.
One head Romaine Lettuce
Lemon juice
¼ cup olive oil (quality counts here)
¼ cup red wine vinegar
2-3 cloves minced or pressed garlic
½ tin flat anchovies in olive oil (about 4-6 fillets), minced
Dash Worcestershire sauce
Few drops Tabasco
Dollop of Dijon mustard
Few turns of black pepper from a grinder (about ½ tsp)
One egg or egg yolk (optional)
Please note that the measurements are all approximate. You can add more or less of whatever you like.
Prepare the lettuce by cutting it into bite-sized pieces (but not too small). Wash and spin until mostly dry. Transfer the lettuce to a large bowl and sprinkle with lemon juice.
Mix the remaining ingredients, except the egg yolk, in a small bowl. I use a small measuring cup to facilitate measuring the olive oil and vinegar, and then just add everything else to that. Mix with a fork, and pour over the lettuce. If you’re making other stuff to go with the salad, dress at the last minute. Soggy salad is tragic.
If so inclined, separate the yolk from the white, retaining the yolk. Beat briefly with a fork, and pour over the dressed salad. My mother claimed that this had a “binding” effect, but truthfully I don’t miss it if it’s not there. Alternatively – and I have heard that this is the classic method – coddle the whole egg, in shell, by placing in boiling water for one minute. Break the egg, beat the contents, and dress as with the yolk. Use absolutely the freshest eggs you can find when undercooking them or using raw.