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!
See ingredients, directions and pairings.
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