This salad is special because it’s delicious…but also because it reminds me of my grandfather.
Pa's Caesar Salad
- ground pepper
- 1 clove garlic
- 4-6 anchovy fillets
- 1 tsp Dijon mustard
- 1 egg yolk
- 1/8 – 1/4 c. olive oil
- 5 drops Tabasco sauce
- 1 tsp Worcestershire sauce
- juice from 1/2 small lemon
- 1/2 head of Romaine lettuce
- 1/2 c. grated Parmesan
- 1/2 c. croutons
- Crush pepper, garlic, and anchovy in a large serving bowl using two forks.
- Add mustard and egg yolk, mixing together to form a paste.
- Drizzle in oil while beating quickly.
- Add final liquid ingredients, mixing well to combine.
- Add lettuce, cheese, and croutons. Toss to coat, and serve immediately.
Tip: For a main course, top this salad with grilled boneless, skinless breasts!
I love Caesar salad. I will almost always try it if it’s on the menu (in fact I vividly remember one weekend on vacation with my family in Florida eating Caesar salad at every single meal we ate out).
It must be a family thing because my grandfather (A.K.A. Pa) also loves it. And because he’s an engineer through and through, years ago, he analyzed all the things he loved about Caesar salad and adjusted the ingredients and ratios to develop this gem.
You may be wondering why in the world you should make this yourself instead of purchasing some at your local grocery…and to be fair, that would be easier…but you just can’t beat the rich, creamy result of taking the time to make it from scratch.
We use the salad serving bowl for this recipe. The fresh ground pepper pieces help break down the garlic and anchovy fillets into a paste. (Note: anchovy paste exists, and I’ve used it before in a pinch. I prefer the fillets though.)
Adding in the mustard and egg yolk smooths out the paste, and the liquid ingredients round out the flavors and turn it into a dressing! (Make sure you fully combine the oil a tablespoon or two at a time before adding the other liquids so that it doesn’t separate.)
Add everything else into the bowl, and toss until well coated. It’s best if it’s enjoyed immediately.
When we were younger, my siblings and I would sit in the kitchen and make this with Pa right before we enjoyed it together. When I started having kids, they joined him at the counter to pitch in. We also always used the salad bowls (and pepper grinder) that he turned on the lathe. It is truly an “event” that we look forward to every visit.
A few other notes:
- Pa likes to run the juiced lemon half around the individual bowls before plating.
- I’ve made this salad a day in advance by using shredded kale instead of Romaine lettuce. The dressing helps soften the kale without wilting it. (Just make sure to wait and toss the cheese and croutons in immediately before serving.)
- As suggested above, this can be made a meal with the addition of more protein. Grilled boneless, skinless breasts are always a great choice; other options include grilled shrimp, steak, or even goat loin!
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