Mahnke Family RecipesJim Smith's Caesar Salad Dressing
The first recipe I learned to make.
Ingredients
- 1⁄4 c / 48 g extra virgin olive oil1⁄4 c / 48 g extra virgin olive oil
- 1 large egg yolk1 large egg yolk
- 1 clove garlic - crushed1 clove garlic - crushed
- 1⁄2 whole lemon - juiced1⁄2 whole lemon - juiced
- 3 dashes Worchester sauce3 dashes Worchester sauce
- 3 dashes Tobasco sauce3 dashes Tobasco sauce
- 1⁄4 c / 25 g grated parmesan cheese1⁄4 c / 25 g grated parmesan cheese
- 1 pinch / 1 g salt1 pinch / 1 g salt
- 1⁄2 t black pepper1⁄2 t black pepper
- 2 heads Romaine lettuce - washed and ripped2 heads Romaine lettuce - washed and ripped
- 1 c croutons1 c croutons
Growing up, our neighbour, Jim Smith, made this for a dinner party. At the age of six or so, I headed over to the Smith's house the next day and got this recipe. I still make it about twice a month.
Method
- Add all the ingredients to the bowl you will serve the salad in.
- Mix well.
- Taste and adjust the seasoning and lemon as needed.
- Add the lettuce and croutons right before serving and toss the salad.
Notes:
- You want the dressing to be a bit loose, so add olive oil if necessary.
- You cannot really store this for more than a day as it has raw egg yolk.
- If you want to be safe with the egg yolk, you can coddle it, by putting the egg in a mug filled with boiling water for 5 minutes.
Servings
6
Category
Prep time
15 minutes
Cooking time
Author
Jim Smith