This salad dressing was Julius Caesar’s favorite. Right before he gathered the Roman army to go out on a conquest, he’d have a nice salad. It put him in the mood for pillaging and plundering.
As a matter of fact, when Caesar was assassinated by Brutus, as Caesar lay there dying, Brutus mentioned to Caesar that his breath smelled like garlic.
Brutus asked, “Did you just have one of your salads?”
And Caesar said, “I ate two, Brutus!”
I like Caesar salad. But I was having a problem getting the dressing just right. I tried making it a bunch of different ways—I made it with regular balsamic vinegar, I made it with Worcestershire sauce, I made it this way and that.
Nothing was working.
One of the problems I have with the normal way of preparation is the raw egg. When you eat raw eggs you run the risk of catching salmonella. I’m not a big fan of salmonella. I’m a big fan of my famous culinary creation “Salmon Ella”, but the other salmonella ain’t good.
So, I eliminated the raw egg in my Caesar salad dressing.
Another problem I was having was…the dressing needed a little something. I tried some Worcestershire sauce, but it turned the dressing a yucky brown color. I tried some normal balsamic vinegar, and the same thing happened.
Here is where my culinary cleverosity kicked in…instead of using brown balsamic vinegar, I tried white balsamic vinegar. I don’t know where they’ve been hiding this stuff, but it’s great! It has a touch of sweetness, and I love the flavor. So I used white balsamic vinegar, it was a huge improvement, both in flavor and appearance.
The biggest problem I have with Caesar salad dressings? The raw garlic tastes too sharp. I solved this problem by accident last night…
Normally, I make the dressing and add it right away to the romaine lettuce. But last night, I was waiting for Selma Krapoff (our Slim Minister of Sales here at Slim’s Shady Trailer Park) to stop flapping her gums on the cell phone, and the dressing sat there for 15 minutes. When she finally stopped for a breath, I put the dressing on the salad.
The garlic wasn’t bitter. I guess all that time waiting had softened the bitterness.
It was the best ever, worthy of you Slim People.
- 2 cloves garlic, smashed with the broad side of a knife and minced
- 1 teaspoon mustard (I used stone-ground)
- 1 generous tablespoon white balsamic vinegar
- 4 tablespoons olive oil
- 1 generous tablespoon mayonnaise
- 2 minced anchovies (optional)
- ½ lemon, juice squeezed out (1 generous tablespoon) don’t let any seeds get through!
- ½ cup freshly grated Parmigiano-Reggiano cheese
- Romaine lettuce (1 large head, or 2 small)
- Anchovies (optional, a few for topping)
- Combine the first 7 ingredients. Whisk, whisk, whisk.
- Let it sit for a few minutes. Make a phone call or two!
- That’s it, boys and girls.
- Drizzle over fresh, clean, crisp romaine leaves, torn into small pieces.
- Add the cheese, and toss.
- Top with some croutons and a little freshly ground black pepper.
- You can add a few chopped anchovies if you’re feeling brave. Toss your salad.