I was skeptical when I saw Anne Burrell make this dressing and have been chompin’ at the bit to try it ever since and I am so glad I did because I could eat this dressing with a spoon. I love caesar dressing but have never made it because the thought of raw egg yolks in dressing gives me anxiety…
I had a slice of questionable but not moldy sliced bread at the bottom of my bread basket so I made croutons too! I just sliced the bread into cubes and tossed them with a drizzle of olive oil, about a tablespoon of parmigiano-reggiano cheese, a light sprinkle of garlic powder, and a pinch of salt. Tossed and baked in the oven for 350 degrees. These took 11 minutes to crisp up. Clearly I didn’t measure here but you really couldn’t screw it up….unless you forgot about them and burnt the shit out of them like I almost did.
Meanwhile I made the dressing. It literally took only a few minutes. After fighting with the lid to my mini-food processor thing for about five minutes too long, I added a good cup of grated parmigiano-reggiano cheese, 1 garlic clove, the juice of two lemons, dijon, a teaspoon of worcestershire sauce, 2 teaspoons of anchovy paste, and a pinch of salt to the food processor. Pump the brakes. . . . . You cannot make caesar salad dressing without anchovies. You are not my friend if you do it, ’cause then it would be parmesan dressing…actually I bet that would still be good. If you have anchovy filets even better, I would use 2-3 filets.
Traditionally, caesar salad accompanies romaine lettuce but I didn’t have that so I used these power greens instead, which are begging for some of this dressing, some more cheese, and some cracked black pepper.
Hey, add some grilled chicken to this if you have it!