How Do You Make Classic Caesar Salad?
Exactly what constitutes a “classic” Caesar salad is a matter of some contention, but this recipe will be familiar to most. The dressing, which must be made fresh, contains raw egg yolks – so if you’re concerned about the small risk of salmonella, choose another recipe. This recipe will make enough for six salads, and there will be leftover dressing. Step 1 Place the egg yolks, mustard, Worcestershire, Tabasco, garlic and anchovies in a food processor, and season well with fresh cracked black pepper. Step 2 Start the machine running so that the ingredients begin to blend. Step 3 Blend for 5 to 10 seconds, and then start drizzling in the olive oil in a very thin, slow, steady stream. If at any point the dressing separates, or “breaks,” see Tips below. Step 4 Stop the machine when 1 c. oil has been incorporated. Scrape down the sides, add the vinegars and a generous squeeze of fresh lemon juice. Step 5 Start the machine again, blend in another 1/3 or 1/2 c. oil, and then stop the machine
