EEE Cooks: Caesar Salad (Recipe)

Caesar Salad

This is a classic caesar salad recipe. We substitute mayonnaise for the raw egg yolk to avoid potential problems with salmonella and we utilize the chopper attachment from our immersion blender. It could have also been done with a mortar and pestle as in the old version of the recipe.

Servings and Times

Serves: 3

Preparation Time: 10 minutes

Tools and Appliances

Immersion Blender

Links Provided By

This is an update of a previous recipe: October 30, 2001

Ingredients

2 cloves garlic

3 fillets plus more for garnish anchovies

salt & pepper

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

½ teaspoon Dijon mustard

1 tablespoon light mayonnaise (Hellmann's)

¼ cup extra-virgin olive oil

6 ounces bagged, romaine lettuce

⅓ cup Pecorino romano cheese (Locatelli)

1 cup homemade croutons

We place the garlic, anchovies, and salt into the chopper bowl that came with our immersion blender. We give it a quick pulse to start mincing. We add the lemon juice, Worcestershire sauce, mustard, and mayonnaise and blend. We add the olive oil and some freshly ground black pepper and blend to incorporate until the dressing is well mixed. We taste for seasoning.

We toss the romaine lettuce with some of the dressing (reserving the remainder in a resealable plastic container for a future salad). We top with the croutons, romano cheese, and additional anchovies (if desired!).

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