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Caesar Salad is a tried-and-true classic.
Blockbuster movies, sell-out concerts, best-selling books – I always think there must be good reason when the world goes crazy for something. That is absolutely the case with a classic Caesar Salad.
Caesar Salad, in its most basic form, is not the most exciting or the newest or the most original salad. But it is a tried-and-true classic. A salad that salad lovers and salad haters alike love. A salad that everyone knows gets its flavor boost from anchovies, yet even fish-phobes will happily order it. Caesar Salad is the Everyman of salads.
Still, some Caesar Salads are better than others. In my book, the more acid – lemon, vinegar – the better. The Classic Caesar Salad here has enough lemon to make me happy, and the addition of a little Worcestershire amps up the flavor. And of course, the anchovies. A classic and crave-worthy combination.
If you’re worried, just don’t tell anyone what’s in the salad dressing. They will never guess. Or tell them. Somehow I don’t think they’ll care.
2/3 cup olive oil
1 clove garlic
3 tablespoons lemon juice
¼ teaspoon Worcestershire
2 tablespoons minced anchovies or anchovy paste
Freshly ground pepper
1 large head romaine lettuce, trimmed and chopped
½ cup freshly grated parmesan
Bring a small saucepan of water to a boil. Add the eggs and cook for about 1 minute. Crack the eggs into a blender (you will have to scrape part of the whites out of the shell with a spoon). With the blender powered on, slowly pour the olive oil into the blender through the fill cap. Continue with the lemon juice, Worcestershire, and anchovies or anchovy paste. Season to taste with kosher salt and lots of pepper.
Toss the lettuce with the dressing in a large bowl, then add the parmesan and croutons and toss again. Serve immediately.