Insalata Caesar di Anthony | Anthony’s Caesar Salad

This is my Father’s famous and secret recipe! I grew eating this amazing salad every Sunday with our big family dinner. My Dad would make it tableside, using two forks to mash the ingredients into the best Caesar Dressing ever. By the time my little brother, Mario, was eight years old, he could make this dressing almost as well as my Dad. My version is made in a blender, and I like to use 1 tablespoon of red wine vinegar and 1 tablespoon of balsamic vinegar.

Be sure to top this salad with Homemade Croutons, lots of freshly grated Parmesan cheese, and freshly cracked pepper, and don’t forget the Madrevite Che Syrah Syrah!

Receipt Date: February 8, 2021

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

4 Anchioves, check for bones, I like Ortiz

1 Garlic Clove

3/4 cup EVOO

2 tablespoon Worcestershire Sauce, I prefer Lea & Perrin's

1/2 teaspoon Tabasco Sauce

1 teaspoon Coleman's Dry Mustard

1 tablespoon Balsamic Vinegar

1 tablespoon Red Wine Vinegar

1 Egg, coddled in boiling hot water for 4 minutes.

1 Lemon, juiced

1/4 cup Parmesan, grated

Coarsely Cracked Black Pepper

Pinch of Sea Salt

Hearts of Romaine Lettuce, I use one head per person

1 Recipe Homemade Croutons

Directions

Bring a small pot of water to a boil and then turn off the heat. Carefully spoon the egg into the water. Coddle the egg for 4 minutes. After 4 minutes, carefully crack the egg into the blender. Add all of the remaining ingredients into the blender, except the Parmesan cheese, blitz on full speed until completely blended, about 3 minutes. Toss with Romaine hearts and Parmesan cheese. Top with Homemade Croutons and lots of fresh cracked pepper. It can be store in the refrigerator for up to 2 days. I recommend using a funnel to pour the dressing into an empty Centanni bottle with the glass top closure.