Try this Mary I's Caesar Salad Recipe, or contribute your own.
- Carbohydrate 28.036360415872 g
- Cholesterol 51.0761194029851 mg
- Fat 173.98115917877 g
- Fiber 13.6321868857291 g
- Protein 26.2038109135275 g
- Saturated Fat 24.5176974359427 g
- Serving Size 1 1 Serving (910g)
- Sodium 314.460731798564 mg
- Sugar 14.4041735301428 g
- Trans Fat 5.75958291583014 g
- Calories 1735 calories
Step-by-step
- Mash 2-3 cloves of garlic with the tines of a fork, mortar and pestle or in a mini food processor along with 4-5 flat fillets of anchovies and 2 tablespoons of good olive oil.
- Once you have this purée, transfer to a medium mixing bowl.
- Add approx. 1 1/2 cups of olive oil, 1 heaping teaspoon of Grey Poupon mustard, half a lemon squeezed, 2 teaspoons Worcestershire sauce, a few dashes of red hot sauce; whisk with a wire whisk.
- To this add 1/2 cup of grated Romano cheese.
- You may add more or less, depending on how you like the dressing.
- The same goes for the garlic and anchovies proportions depending on your taste.
- For croutons: slice half a loaf of Italian bread, brush with olive oil and broil for a couple minutes on each side.
- Once browned on both sides, slice into bite sized cubes for croutons.
- Add dressing when ready to serve.
- Dressing is rich and will get soggy if left on for too long.
- May add grilled chicken as well.
Tossing the dressing into the romaine too far in advance guarantees soggy leaves, so apply the liquid fat mixture precisely at the table just before service. Achieving a stable emulsion requires understanding how ingredients interact on a molecular level. Combining the fat and the acid incorrectly splits the mixture instantly.
The Science of Emulsification
Mashing raw garlic cloves and anchovy fillets together creates a pungent paste that serves as the foundation for the sauce. Dijon mustard and lemon juice act as essential emulsifying agents containing lecithin and compounds that bridge the gap between water-based liquids and added fats. Slowly whisking the large volume of extra virgin olive oil into this acidic base suspends microscopic droplets throughout the liquid rather than letting them pool separately. Romano cheese thickens the finished texture further through added solids and proteins.
- If the dressing breaks and appears oily, whisk in a single teaspoon of warm water to rebind the mixture.
- To avoid overpowering the palate, mince the garlic cloves finely before mashing if a milder allium punch is desired.
- Broil the Italian bread under high heat for exactly two minutes per side to achieve crisp croutons without burning.
