I can’t categorically claim that this recipe is my mother’s, though when she cites recipes, she always gives credit where credit is due; and for this particular dressing, she cites no one.
Doubly, Caesar salad was something I at so much of as a child (or at least as a teenager) that this particular dressing means home to me. Honestly, I have never tasted a better Caesar dressing.
Tear some cos lettuce, cut half a loaf of white break into 2cm squares and sauté in olive oil until brown (and sprinkling with garlic powder once done), shave some parmesan, perhaps julienne and cook some bacon, and here is your classic – brilliant – Caesar salad; add grilled prawns or grilled, sliced chicken breast and here is your classic – brilliant – weekend lunch!
2 cloves garlic
1 tin flat anchovy fillets
¼ c oil (olive oil and vegetable oil mixed)
2 tbsp grated Parmesan
2 tbsp white wine vinegar
1 ½ tsp Worcestershire sauce
Good grind of pepper
Salad: All the other ingredients for a Caesar salad; cos lettuce, croutons, parmesan cheese, bacon and perhaps some protein in the form of prawn or chicken.
- For the dressing, in a blender, blend all the ingredients and check the seasoning.