Caesar Salad

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caesar-salad

3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon dry mustard
2 cans ( 4 ounces each) anchovies, drained
4 cloves garlic, crushed
2 teaspoons pepper
1 teaspoon Tabasco sauce
2 egg yolks
1 cup olive oil
2 heads of romaine lettuce, torn into small pieces
2 cups garlic croutons or garlic bagel chips, broken into small bits

Preparation
In a food processor or using a hand blender combine all dressing ingredients except olive oil. Mix well. Blend in olive oil until emulsified. Keep refrigerated until ready to use. At serving time toss lettuce with dressing and croutons.

9 thoughts on “Caesar Salad

  1. I think you could make it without anchovies (although I never have). I would add 1 to 2 teaspoons salt to compensate. Let me know how it works out.

  2. However wonderful it may taste, it’s not Caesar salad without the anchovies, it’s more like a creamy garlic dressing of some sort.

    Most people who will swear that the thought of anchovies disgusts them, will love it when it is completely disintegrated in the Caesar dressing (as it should be). They don’t know what they are eating, but they know they love the salad.

  3. I just made it and I did use anchovies but if you follow the directions you grind it in the hand blender and it’s not a fishy taste. It’s delicious! However, please be cautioned that a fish dish cannot be shared on the same plate of a meat dish. It renders the meal unkosher.

  4. also, you can use this recipe as I have many times, subbing green sliced, pitted olives for the anchovies. the taste is nearly as pungent, and without the anchovy, you can eat it with chicken or meat. I often use this making a mayo out of it to shmear on bread for a caesar club sandwich … delish!!

  5. I made this for Shabbos and it was AMAZING! My husband and guests loved it. I am making more for dinner tomorrow night. I misread the ingredients and only bought one can of anchovies, but it still turned out great.

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