In case you didn't know, I had a bad experience with Caesar Salad a few years back, which caused me to spend almost a week in the loo, and ever since I have avoided the Caesar Salad at all cost. So the fact that Molly made a video which made me want to make the salad dressing says quite a lot! Anyway, the dressing was really zingy and good, and what made me happy was watching my husband enjoying the dressing as well! I modified the recipe slightly from Molly's original recipe.
View The Ingredient & Method By Clicking This Link!
Comparison of my photo (first photo) versus Bon Appetit's photo (above photo); hope it holds up well!
Ingredients
1/2 cup of dried anchovies (ikan bilis), soaked in warm water, then drained2 garlic cloves
Juice of a whole lemon, squeezed
2 egg yolk
1 tablespoon mustard
2 tablespoon parmesan
Approx 1/4 cup olive oil, 1/4 cup vegetable oil
Salt and pepper to taste
3 slices of croutons, torn by hand to 1 inch cubes
Washed & drained 2 Romaine Lettuce Heads, sliced in half
(Optional) Grilled Chicken - I marinated with Nando's Peri-Peri Garlic Sauce, grilled with olive oil
*Serves 3 - 4 pax*
Method
- Preheat oven to 150°C; toss crouton on tray and drizzle with olive oil and black pepper; leave to cook in oven for 12 - 15 mins until deep golden; in the meantime, prepare the dressing
- Chop up the anchovies
- Mince the garlic, add salt, and mix together with the anchovies, transfer to mortar and pestle, grind until garlic is smooth
- Transfer to a large bowl; add in yolk and mix with a whisk
- Add in the lemon juice and mustard, mix
- Slowly add in the oil, one drop at a time, continuously whisky, so the oil and other ingredients doesn't split
- Add parmesan, salt and pepper for seasoning accordingly
- Preheat griddle pan to high; once smokey, add the romaine heads and turn head to medium-high
- Once leaf starts to char, remove from grill. Toss romaine head and croutons in dressing.
- Arrange salad, croutons and chicken (optional) on serving plate; top with more parmesan and enjoy!
Verdict
It's definitely something that I can see myself making again in the future for a light lunch. The dressing has a briny and tangy taste that brings the salad to life; the baked crouton is also key here to soak up all the extra dressing! The yolk gave the dressing a rich and deep silky taste. Freshly cracked peppers and Himalayan salt is also key to lifting the dressing. I didn't have any luxurious mustard, just used good ol' mustard squeezed from the bottle!
Tip for Toddlers! As I was slightly afraid of how the raw yolks used in the dressing would affect Imaan, I separated the croutons prior to tossing it with the dressing, and the grilled chicken and served to Imaan. She really enjoyed the croutons!
You can view Molly's video here:
Original Recipe Link: https://www.bonappetit.com/recipe/classic-caesar-salad
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