Few things have lived in such acclaim as my father's Caesar salad dressing. Any dinner we were ever invited too, we were asked to bring 'Charlie's Caesar'. Salad dressing was one of my first loves in savory 'cooking' simply because when I was younger I never knew you could make it yourself. My favorite thing about homemade salad dressings is you know exactly what's in it, none of that high fructose corn syrup or fillers, which ruins Caesar and you can customize it to your liking!
This basic and classic dressing has a raw egg in it, which I know raises a few eyebrows in the U.S., but let me assure you, if you use fresh, free range eggs (factory-farm free) you're in the clear! I promise! The raw egg gives this recipe great flavor and texture. People also seem to have an aversion to anchovies and always gasp when they see me eating them from the can. Anchovies are an amazing & complex way to add salt to any dish, without simply adding salt (trust me this is how you like Caesar, you just didn't know it). This recipe also is meant to be played around with, and is based around my spicy taste buds. If you're not really into spice (I don't know why you're reading my blog), you can omit the hot sauce, and tone down the mustard. I also like to play with the acid in this dish and used blood oranges in the above pictured salad instead of lemons, which adds a tangy and sweet flavor. So do my Pop's proud, use anchovies, raw egg, and make your own salad dressings from now on! Godere!
Charlie's Caesar Dressing
1 can anchovy filets
1 raw egg
3 tablespoons Dijon mustard
2 tablespoons Srirachi
1 tablespoon vinegar (red/balsamic etc.)
1 teaspoon Worcestershire sauce
4 cloves, fresh minced garlic
1/2 whole lemon/citrus, juiced
1/2 cup olive oil
Salt and Pepper, to taste
Grated Parmasan, to taste
Method:
With an immersion blender or food processor, combine all ingredients. Blend until smooth. Pour atop romaine lettuce, or greens. Finish with Pepper and Parmasan. Store remaining dressing in airtight container for up to 5 days. Enjoy!
**If the raw egg is really urking you out, you can microwave the cracked egg for 20 seconds to cook off any bacteria.
Photos by the fabulous Molto Carina