I used to work at a restaurant, outside of D.C, that served the world’s best caesar salad. Customers would order the huge salad which came with grated egg, perfectly cooked croutons that managed to be both crunchy on the outside and chewy on the inside, crispy fried garlic chips, and topped with grilled shrimp, steak, squid, the obligatory chicken breast, or simply whole boquerones (anchovies that are ‘cooked’ in white vinegar, much like how fish is ‘cooked’ in a ceviche, and than preserved by covering in a mixture of olive oil, parsley and garlic). The salad was stupendous, but the real star of the salad was the dressing, which I preferred to eat alone, in large quantities with just a crusty butt of baguette as the vehicle to my mouth. I still dream about that dressing. Garlicky, zesty and with that good anchovy funk, that dressing would taste good on an old flip flop. This is my version, which tastes almost as good as I remember and hits on all the components needed to make an amazing caesar salad dressing: richness of egg yolk, plenty of stinky anchovy and enough garlic to give a little heat.
Caeser Salad Dressing
2 egg yolks
4-6 anchovy filets ( if using boquerones, delicious vinegar cured and olive oil packed Spanish white anchovies, they are more mild and you will need to use more.)
4 cloves garlic
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
juice of one lemon
couple dashes worcestershire sauce
a good amount fresh cracked black pepper
1/3 cup olive oil
3/4 cup grated hard nutty cheese ( parmigiano reggiano, pecorino romano, asiago, whatever makes you happy-I have even used a hard gouda)
In a food processor, chop anchovy filets and garlic cloves until evenly incorporated. Add egg yolk, mustard,vinegar, lemon juice, worcestershire sauce, salt and pepper and mix until combined. While the food processor is going slowly drizzle in olive oil and blend until combined. Gently fold in parmesan cheese. Chill in the fridge until ready to use. It will last a week or so and tastes even better after a good rest.