The past few nights it has been too hot to cook. So I have turned to a summer standby.
My husband got me a subscription to Cooks Illustrated for Christmas a few years ago and they had a recipe for Caesar salad in one of the first issues I received. Cooks Illustrated plays perfectly with my engineering brain. They use experiments and the process of elimination to create the best possible flavor possible. Needless to say, after making this recipe for the past few years it has taken on it's own variation in my kitchen. Every once in a while I pull out the original recipe but I tend to like my version better.
Fool Proof Caesar Salad Dressing
Recipe by Emily Persing, adapted from Cooks Illustrated
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
- 1 TBLS Garlic Paste
- 2 TBLS Lemon Juice
- 1 TBLS Anchovy Paste
- 1/2 tsp Worcestershire Sauce
- 2 Egg Yolks
- 6 Capers, drained and rinsed
- 5 TBLS Canola Oil
- 5 tsp Olive Oil
- Salt & Pepper to taste
- Grated Parmesan
- Homemade Croutons
- Rotisserie Chicken, chopped into pieces
- Romain Lettuce cut into 1/2" strips
- In a separate bowl combined garlic paste and lemon juice, set aside and let soak for 10 minutes.
- In the jar of a blender combined: egg yolks, anchovy paste, Worcestershire sauce, capers and lemon/garlic mixture.
- While blender is running on high speed, slowly pour in oil mixture until a creamy mixture is formed.
- Pour dressing over prepared lettuce and toss.
- Add croutons, Parmesan, and chicken.