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Caesar Salad and Dressing
I used to love going to fancy restaurants that exhibited panache.  Now I can do it at home and save the $200.00 for a pork chop and a salad with bottled dressing.

Cookware used in Recipe
8 inch Small Dome Cover  View
Large Cookie Sheet  View
9X13 Bake and Roast Pan  View

Prep Time
15 Minutes

4 - 6

6 anchovies, packed in oil
2 cloves garlic
˝ teaspoon sea or kosher salt, divided.  See Chefs opinion*
2 large egg yolks
2 Tbls. lemon juice
1 Tbls. Worcestershire sauce
˝ teaspoon fresh ground black pepper
¾ teaspoon Dijon mustard
2 Tbls. olive oil
½ cup vegetable oil
3 cups Croutons see Note* below
3 Tbls. finely grated fresh Parmesan cheese
3 Romaine Hearts, torn ahead

Place first 3 ingredients in a mortar one at a time and pulverize after each addition or invert the Small Dome Cover and pulverize using a wooden spoon.  A large wooden bowl will work nicely, too.  Just don't use a plastic bowl.
In a small glass bowl whip the egg yolks.
Add to previous ingredients.
Stir thoroughly.
Add 2 Tbls. lemon juice.
Add Dijon mustard drop by drop to start.
Gradually whisk in 2 Tbls. olive oil. 
Add 3 Tbls. Parmesan and stir.
Refrigerate in airtight container if using the next day, otherwise continue. 
Add torn, whole Romaine lettuce leaves.
Add Croutons see Note* below
Season to taste with salt and pepper, lemon or cheese.
Toss well.
Top with shaved Parmesan cheese from block using a potato peeler.
Refrigerate in airtight container any leftovers.

Chefs opinion:  The Anchovies are salty so go light on the salt until you taste it, you can always add more salt if needed. 
Make ahead
Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. 
Toss 3 cups torn 1 inch pieces country bread with 3 tablespoons olive oil on a baking sheet.
Season with kosher salt and freshly ground black pepper. 
Bake at 375°. 
Tossing occasionally, until golden, 10-15 minutes.