Would you be surprised to find out that Caesar Salad is an Classic American dish? An Italian immigrant, Caesar Cardini, operated restaurants in San Diego and Tijuana came up with the recipe. It’s said that on July 4th, 1924 the kitchen ran out of supplies, and he came up with this salad, which was tossed by the chef at the table. Soon it became popular in Hollywood, and found its way to New York, and the rest is history.
Whenever I think of Caesar Salad, I definitely don’t think of it as an American invention, but I suppose it’s not food that Julius Caesar ate, maybe I’m over thinking it! I love real garlicky Caesar Salad dressings, even to dip potato wedges as a dipping sauce, so good! We also use it to add extra zing to your sandwiches or your burgers instead of mayo. There are lots of ways to eat Caesar Salad dressing.
When making Caesar Salad Dressing From Scratch, usually I use raw eggs instead of coddled eggs, as there can be health concerns about using raw eggs (although it’s the base for mayonnaise). If you have concerns, then make coddled eggs which quickly cooks out any bacteria. Bring a pot of water near a boil, and drop whole room temperature eggs into the water and let it sit covered, off the heat for 2 minutes. Remove into ice water to cool, as you don’t want cooked eggs, and crack and separate yolks and set aside to use in your recipe. Just in case, coddle an extra egg, if anything happens during your yolk separating, you won’t get behind.
This being an Aussie recipe, a tablespoon here is 20mL instead of the 15mL in North America. I’m not usually too pedantic about this, and let my taste guide me if I need to adjust an ingredient, but the recipe does run off a 20mL tablespoon and is pretty exact. I used a pestle and mortar to crush whole peppercorns, as they give a fantastic fresh pepperiness to the salad.
I believe that if you are making a delicious salad dressing, you should enough for at least the amount you would buy in the store, to use for several meals. Who wants to go through this effort every single time? The other recipe I love making in a larger batch is my Creamy Bleu Cheese Dressing, homemade dressing are so tasty!
This Caesar Salad Dressing From Scratch recipe makes just over 3 cups, give you plenty of opportunity to gorge on this amazing salad, or use it as a dip! Bon Appetit! Приятного аппетита!
- 2 tablespoons coarse Black Pepper
- 7 teaspoons Garlic minced
- 4 teaspoons Anchovies
- 4 tablespoons Dijon Mustard
- 8 raw Egg Yolks (or use coddled Egg Yolks)
- 4 tablespoons Lemon juice
- 6 teaspoons Worcestershire sauce
- 2 tablespoons Red Wine Vinegar
- 2 cups Olive Oil - use mild Oil only, not extra virgin unless you like a strong taste
- *NOTE: Raw eggs shouldn't be used for pregnant women, babies, young children or if your health/immune system is compromised.
- Using a blender or food processor, blend all ingredients together, except the Olive Oil.
- Pour Olive Oil in a slow steady stream while blending until an emulsion forms. It will quickly thicken, slowly pulse if necessary.
- Keep refrigerated. Should last about 2 weeks in the fridge.