A memorable Caesar Dressing

A memorable Caesar Dressing - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

10 Minutes3 servings

By

Sorry, I might spoil you with this dressing. Once you taste it you will begin recognizing fresh vs. jar caesar.  And yes, sorry again, but a great caesar dressing gets its unique flavor from a raw egg yolk and anchovies.  Don’t get scared; just try it and you will notice the difference. It is a memorable experience and it will take you 5 minutes. I promise! By the way, the caesar salad was created in early 20’s in Tijuana, México… just fyi.

What you need:

  • 1 large egg yolk
  • 1/3 cup extra virgin olive oil or pure olive
  • 2-3 anchovy fillets preserved in olive oil (no vinegar)
  • 2 tsp. sherry, Jerez or red wine vinegar
  • 1 medium fresh garlic clove
  • 2 teaspoon fresh lemon juice
  • Salt & pepper to taste
  • Parmesano Reggiano Cheese, to taste
  • Croutons (homemade are better)


What you need to do:

  1. You will find preserved anchovies near the canned tuna at any grocery store.  Sometimes anchovies contain too much salt, so be careful.  Using a mortar or a big knife, chop the garlic clove and the anchovies until you get a paste and then set aside.
  2.  
  3. In a deep bowl, add the egg yolk and using a whisk, mix non-stop for 1-2 minutes until the yolk becomes a bit pale and you start to see some bubbles. Then, add a thin line of oil slowly, almost drop by drop, while you continue whisking.  Don’t stop and do not accumulate oil on the bowl, whisk until you get an emulsion (a thick consistency, almost like an alioli). Add the garlic and anchovies paste, and mix, then add the lemon juice, vinegar, pepper, mix, taste and add more lemon, vinegar or salt, if necessary.  Add some Parmesan cheese or add it directly to the salad. Toss in a bowl with romaine or butter lettuce, add the croutons and enjoy.

For the croutons: Madre mía! Make them home made, it's easy and extremely delicious. Remove the crust of a rustic bread or baguette and cut in small pieces with a knife or your fingers (this will make them look nicer). Place them all on a baking dish, add a pinch of olive oil, salt, pepper and bake for 8 minutes at 400 degrees F or until golden and crisp. If you don't have time to turn the oven on, do the same thing in 5 minutes on a pan or toaster. They will be addictive.

Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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