Classic Caesar Salad

Classic Caesar Salad

Serves Four

This recipe was first developed in the 1960s by a chef in Acapulco, Mexico who worked at Las Brisas and the Princess resort hotel’s. Slightly adjusted by myself, to add current market items that will add additional flavor.

2 heads of romaine lettuce

1 clove of garlic, chopped fine

5 filets of anchovy, chopped fine

6 1/2 tbsp of olive oil

4 tsp of Dijon mustard

2 tsp of fresh Meyer lemon juice

1 tsp of fresh lime juice

1 coddled egg yolk

1 1/2 tbsp of grated Parma parmesan cheese

Fresh ground black pepper to taste

1 cup of your favorite croutons

Wash and chop the romaine, then spin dry or pat dry with paper towels. Cover with a clean, damp towel until you are ready to mix with the dressing.

In your salad bowl, mash the garlic and anchovies into a paste. (I use the back of a wooden spoon.)

Add all the remaining ingredients and using a wire whisk, whisk until creamy.

To serve, fold the anchovy and oil mix into the chopped salad, mixing until all the romaine is covered. Then add your croutons and mix again.

Serve immediately.

Some guests like to add the cheese on top after mixing, so if you prefer you can save the cheese from the dressing mix and sprinkle over your salad after plating.

I’ve found that the dressing has a better flavor when adding the cheese into the dressing.

Another way that you may like to serve this is called a “Fork and Knife” Caesar salad.

Instead of chopping the romaine, leave the two heads whole. Remove the outer leaves, wash, dry and trim the root knob.

Then cut the heads down the center length wise, giving you two halves of romaine.

Place each half on a salad plate, cut side facing up.

Spoon the dressing evenly over the four halves.

If you would like, you may garnish the dressed halves with two whole filets of anchovy.