Friday, March 20, 2009

Suzie's Caesar

I'm crazy about Caesar Salad. But I'm picky about them. So I tweaked and tweaked until I came up with this:

1. Press one large clove raw garlic into a small bowl.

2. Add four anchovies. (I LOVE anchovies. I add extras into my salad at the end. Four will suffice for a normal person. But if you're scared of anchovies, this is not the recipe for you.)

3. Add kosher salt and ground black pepper.

4. Mash all those ingredients together with a fork.

5. Boil a small pot of water. Drop an egg in it and let it boil for 30 seconds. (You just want to bring it up to room temp.)

6. Crack the egg into the bowl and beat everything.

7. Add a teaspoon of Dijon mustard.

8. Drop in a tablespoon or more of Parmesan cheese.

9. Shake in two squirts of Worcestershire sauce.

10. Squeeze in half a small lemon.

11. Beat the mix with a whisk.

12. When blended, slowly pour in about a quarter cup of olive oil while continuing to whisk. When there's a nice thick consistency, it's done.

13. Adjust the taste. If you want more anchovies or pepper or lemon or whatever, add it.

14. Toss it with romaine lettuce, croutons and freshly grated Parmesan cheese.

NOTE: I like to make my own croutons. Not so sure what's in the boxed kind, you know? Just thinly slice a baguette, spread the pieces on a cookie sheet. Sprinkle them with olive oil, salt and pepper and bake them at 350 for about 8 minutes.




  1. Your Caesar salad sounds fantastic and I love that you even make your own croutons! Excellent!

  2. I don't like anchovies, but I do like the salad, so I try not to think about them.

  3. I LOVE Caesar. So much, in fact, that I put a whole scene with it in my first novel. Thanks for this great recipe!

  4. Perfect timing... we just got a head of Romaine lettuce and realized we didn't have any decent dressing. Hail Caesar!

  5. Yes Patty, hail Caesar! I'm so glad you can use the recipe. Let me know how it turns out.

  6. That sounds yummy. I looove anchovies.

  7. I tried this recipe last night and LOVED it. But the mashing part wasn't working -- I couldn't get the anchovies to break up enough -- so I transferred everything to a food processor and mixed it that way. So convenient because I could pour the olive oil in though the top of the food processor while it was running. No whisking for my weak little arms!

    I added extra garlic and lemon juice to taste and it was delicious! The homemade croutons were great, too. Not like the rock-hard stale ones you get in a box. Even Mike, who is not a fan of anchovies, devoured his salad. I was licking my bowl clean. Thanks for the awesome recipe!