Ingredients
|
Instructions
Heat the oven to 425 degrees. Spread the baguette slices on a baking sheet and bake until well browned and crisp, about 10 minutes.
In a very large bowl, mash the garlic into a paste using either the back of a fork or a wooden spatula. Add the anchovies and lime juice and mash them to a paste with the garlic. Mix in the mustard, then the Worcestershire and finally the egg yolk. Slowly drizzle the olive oil in a thin stream into the base, whisking with the fork as you add it, until it comes together as a light dressing. Pour half the dressing into a jar, cover and refrigerate. Add the romaine leaves to the remaining dressing and toss to coat.
Arrange 6 romaine leaves on each of the 6 chilled plates. Sprinkle with the grated cheese and garnish with a toasted croutons.
I made the Caesar salad dressing . The dressing was brown due to the worchestershire sauce.
was 2 tablespoons the right amount?
thankyou
While I have not made this recipe before, I have made many Caesar Salads before and 2 tablespoons Worcestershire is likely a typo, that seems FAR too much (in answer to the question above that has gone unanswered since 2015.
Hi Cheri-Thanks for your comment! I have not tested this recipe either BUT I would only use 1 tablespoon to start and then taste to see if you like the flavor!
This was by far the best ceaser dressing I have had! The original 1924 recipe was made in Mexico- lime juice is absolutely what would have been used, lemons would not have been an affordable import. So delicious and flavorful, so much better than anything else I have found. Would I be able to make this in an immersion blender? Gracias y saludos!!