Great Caesar Dressing recipe

[MOXJO7282]

I made this tonight and it was awesome. Its the recipe from Morton Steak House in NYC.

3/4 cup olive oil
1/4 cup red wine vinegar
3 anchovy fillets, minced
4 tsp. minced fresh garlic
1 tbsp. fresh squeezed lemon juice
1 tbsp. Dijon mustard
1/2 tsp. salt
1 tsp. white pepper
3/4 cup grated Parmesan cheese plus additional
1 large head Romaine lettuce, torn into bite sized pieces
croutons

Combine olive oil, red wine vinegar, anchovies, garlic, lemon juice, Dijon, salt and pepper in a food processor. Blend until well mixed. Add 1 cup Parmesan and process until blended. Place Romaine in a large bowl. Add enough dressing to lightly coat lettuce. Toss well. Divide salad between 4 plates and sprinkle with additional Parmesan cheese and croutons. Serve immediately.

 

[kwilson]

Close to the original recipe, but lacks coddled eggs.

 

[eal]

Balsamic vinegar is the best. I also add a dash of wooster sauce and another dash of Tabasco sauce.

 

[spirits]

Very nice

Thanks for the recipe. I also added balsamic vinegar and love it.

 

[MOXJO7282]

Thanks for the recipe. I also added balsamic vinegar and love it.

Add or replace with Balsamic?

 

[MULTIZ321]

Close to the original recipe, but lacks coddled eggs.

K,

I always learn something new on Tug. Didn't know about coddled eggs.

Here's a nice link about Coddled Eggs, How to Coddle Eggs from WhatsCookingAmerica.net


Richard

 

[rosebud5]

Caesar

Does leaving out the anchovies mess up the taste? I love caesar salad, but I dont think I ever had it with the little fishies.

 

[MOXJO7282]

Does leaving out the anchovies mess up the taste? I love caesar salad, but I dont think I ever had it with the little fishies.

If you've had it several times at different restaurants chances are you had it with the anchovies. I used half of what the recipes calls for because I'm not crazy for them either but it really does add a depth pf flavor and saltiness that is needed.

 

[eal]

I use Basalmic vinegar instead of red wine vinegar (well I guess it is a type of red wine vinegar) and it makes a real positive difference in the taste.

 

[BevL]

I'd be surprised if restaurants use coddled or raw eggs anymore. Wouldn't there be a liability risk if someone comes down with salmonella?

I personally haven't used raw or undercooked eggs in my salad dressings for years. It's a personal choice but just one of those things to be aware of.