Monday, March 1, 2010

The Best Caesar Salad

One of the beauties of local, pasture raised eggs is that they are far less likely to have any problems with salmonella, so eating raw eggs isn't like playing Russian roulette... Caesar salad has long been my favorite salad, but since I developed my version of a dressing I'm usually underwhelmed in restaurants. So here's dinner tonight: Silke's Caesar with Sirloin slices.

How to make the perfect caesar dressing? Start with one raw egg, zest and juice of 1 lemon, some chipotle powder or fresh chiles or red pepper flakes, 1 teaspoon of sugar, and plenty of anchovies.


Slowly drizzle in about 1/2 cup of your favorite olive oil while whisking, especially the first few drops. (My favorite EVOO is either from California, or out of the backyard of my friends that live in Antibes in between beautiful olive trees.) Mix nicely until everything is emulsified and thickened.


Toss in romaine salad, cut up an avocado (shortcut: dice avocado while it's still in the skin, then scoop out with a spoon or the rounded side of a Santoku knife), grate Parmesan over the salad and add some fresh ground pepper, toss the salad, and voila, you'll never want to have caesar salad at a restaurant again!


  1. I love homemade caesar salad dressing. My version a little bit different than yours. I use a couple of drops of worchestershire sauce and never use avocado. I will have to use avocado next time :).

  2. Oh, worcestershire sauce! Great idea, much the same direction as the anchovies. You'll love the avocado!