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Caesar Salad

From

October/November 2007

Caesar Salad

In most Caesar salad recipes, the forceful flavors run out of control, resulting in a dressing that tastes fishy, too garlicky, or just plain sour. We wanted to tame the strong flavors in this classic dressing to create a light, bright, and balanced Caesar Salad recipe. Traditional Caesar dressings are thickened with an emulsion of raw egg and oil. For safety reasons, we replaced the egg with mayonnaise, which worked perfectly when thinned with olive oil. Extra-virgin olive oil was too strong in our recipe—tasters preferred the milder flavor of regular olive oil. While some Caesar dressing recipes use up to five anchovies, we found that a mere two provided the welcome depth and flavor complexity we were looking for. Not wanting to go overboard on garlic flavor, we used just one clove in the dressing and made our croutons with fresh bread tossed in mellow-flavored garlic oil.

Serves 6 to 8

Two 10-ounce bags of chopped romaine lettuce can be substituted for the hearts.

Ingredients

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