As far as Caesar dressing goes, I’m a fan of the classic but I don’t add the egg yolk. I do find that the flavor of the anchovy, even if you just use a little oil that the anchovies are packed in, becomes more important if you omit the egg. I also have used the liquid from a can of tuna packed in oil to flavor this dressing in place of the anchovy and simply crumbled the tuna over the lettuce.
February 23, 2021
I definitely make the dressing in advance and keep in the door of the fridge but then I mix it with the lettuce at the very last second.
What kind of lettuce is best? I am a fan of the most classic Romaine. I peel away a layer or two of the greener outer leaves because they over amplify the metallic anchovy notes in the dressing. I also love “Gem” or non-hydroponically grown Boston lettuce as back up options. Hydroponic lettuce not sturdy enough.
Note: If your dressing doesn’t come together, whisking in a splash of warm water can often help!
4anchovy filletsfinely chopped & 2 tsps of the anchovy oil
3medium"heads" Romaine lettuceouter leaves removed, cut into 1-inch pieces
Parmesan for grating
Make the dressing:
In the bowl of the food processor, combine the mustard, garlic, pinch salt and about 1 teaspoon coarsely ground pepper. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Then, slowly pour in the olive oil and then the Canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies and anchovy oil. Refrigerate.
Serve the salad:
In a large bowl, grate a generous amount of cheese over the lettuce. Add about ¾ of the dressing and gently toss the romaine with the dressing. Grate more Parmesan over the leaves and serve immediately.