When hosting company, one of my favorite crowd pleasers leading into dinner is a Caesar Salad that leaves those dining around my kitchen table wanting more. “This is the best Caesar Salad I have ever tasted!” is a common reply after guests have mouthed down a forkful of romaine that has been caressed by this luxurious liquid dressing.
Dazzle your company next time you entertain or make the regulars around your dinner table feel extra special by preparing this simple yet delicious prequel to dinner.
Recipe was found on-line at Williams-Sonoma – which adapted the original recipe from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).
Ingredients:
• 1 large head of romaine lettuce
• 1/2 cup extra-virgin olive oil
• 2 small garlic cloves
• 1/8 teaspoon of salt
• 7 anchovy fillets in olive oil, drained
• 1 1/2 tsp. dry mustard
• 2 Tbs. fresh lemon juice
• 1 1/2 Tbs. plain yogurt
• 1/2 cup freshly grated Parmesan cheese
• Freshly ground pepper, to taste
Directions:
Chop garlic cloves and combine with the 1/2 cup olive oil in a food processor. Puree until smooth. In a small bowl, using a fork, mash the anchovies until they form a paste. Add to the oil and garlic in the blender along with the mustard, lemon juice and yogurt. Blend at high speed until a smooth emulsion forms. Add 2 Tbs. of the Parmesan cheese and blend again. Season with a little salt, remembering that anchovies and cheese are salty, and a little pepper. Shave some fresh parmesan over top for an extra special effect.
Add three-fourths of the dressing to the lettuce and toss to coat well. Add about half of the remaining cheese and toss again. Add more dressing or more seasonings to taste. Sprinkle with the croutons and the remaining cheese. Shave some fresh parmesan over top for an extra special effect.
Serve immediately.
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