boston.com Arts and Entertainment your connection to The Boston Globe

Caesar salad

Serves 6

This dressing contains uncooked egg yolks. There should be extra dressing leftover; keep it refrigerated for up to one week.

6 cloves garlic, peeled
2 ounces anchovies
1 teaspoon Dijon mustard
Juice of 1/2 lemon
2 tablespoons Worcestershire sauce
2 dashes Tabasco sauce
Pinch cayenne pepper
4 egg yolks
1/2 cup grated Parmesan cheese
1/3 cup muscat vinegar (or use balsamic vinegar)
Salt and black pepper
1 1/2 cups olive oil
3 hearts romaine lettuce, washed, dried, and chopped
Croutons (see recipe)
1. In the bowl of a food processor, work the garlic and anchovies until they form a paste. Set aside.

2. In a medium bowl, whisk the mustard, lemon juice, Worcestershire and Tabasco sauces, cayenne, yolks, Parmesan, and the anchovy mixture until smooth. Whisk in the Muscat or balsamic vinegar with black pepper. Slowly whisk in the oil. Taste for seasoning, and add salt and pepper.

3. Place the lettuce in a bowl. Pour enough dressing over the lettuce to coat the leaves. Add croutons and serve.

SEARCH THE ARCHIVES
 
Today (free)
Yesterday (free)
Past 30 days
Last 12 months
 Advanced search / Historic Archives