Hail, the Caesar Salad

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

One of the greatest salads ever created (and I’d venture to say, the most popular in America) is the Caesar salad. It’s simple, spicy and tangy, and makes use of romaine, one of the most versatile lettuces that’s not iceberg.

I love a Caesar salad as a side to a hefty meat lasagna, spaghetti with meatballs, pizza, or any red-blooded Italian-American dish. And even though that wasn’t its original purpose, lets be honest, that’s how everyone loves it.

Many people are intimidated about making the dressing from scratch because they’re worried about raw egg yolks or anchovies and having to make croutons. And while I can’t advocate using a store-bought dressing, I can offer a simpler variation.

My dressing eschews making croutons, because, especially if you’re eating the salad with pasta or pizza, which already has bread, do you really need more? I also make the egg yolk and anchovy optional, because yes, they do make the dressing creamier and more flavorful, but they’re not necessary for the dressing to come together.

If you do use anchovies, skip mincing the whole filets from the jar or can, and get yourself some anchovy paste in a tube. They are many quality brands now and you don’t have to worry about figuring out a use for that open tin of leftover anchovies in your fridge.

And the best thing about this salad and dressing is that you’re likely to have virtually all the ingredients already in your fridge, so you don’t have to make a special trip to the market; which makes quick cooking all the more enjoyable.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Simple Caesar Salad
Serves 4 as a side

2 cloves garlic, minced (or pressed through a garlic press)
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 large egg yolk (optional)
1 teaspoon anchovy paste (optional)
1/2 cup vegetable oil
Salt and pepper, to taste
2 medium heads romaine lettuce, cut crosswise into 1½-inch lengths
2/3 cup grated Parmesan cheese

1. Combine garlic with lemon juice and Worcestershire in a small bowl and let sit for about 5 minutes (doing this allows the juice to mellow a bit of the raw spiciness of the garlic). Add the egg yolk and anchovy paste, if using, and whisk until smooth. While continuing to whisk, slowly drizzle in the oil until dressing is smooth and creamy; season with salt and pepper.
2. Place lettuce in a large serving bowl along with the cheese; drizzle with dressing, to taste, and toss salad until lettuce is evenly coated in dressing.

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