This was one of my favorite recipes growing up! I don’t consider myself a huge salad girl, but throw this dressing on some lettuce and croutons — and I could eat it all day! Recently, I served this salad as a side to the Spinach-Stuffed Shells with Meat Sauce for some dinner guests. The next day, I baked two chicken breasts, threw them in the fridge, and voila! I had the ingredients for a Chicken Caesar Salad.
My mother got this recipe years and years ago from a man named Mr. Craig, who would use it at his restaurant in Norfolk.
Mr. Craig’s Caesar Salad Dressing
2 small cloves of garlic
3 filet of anchovies (mashed into a paste)
3/4 tsp seasoned salt
1/4 tsp dijon mustard
4 dashes of Worcestershire sauce
1/2 cup olive oil
2 tbsp Red wine vinegar
1/2 lemon, squeezed or juiced
2 yolks of coddled eggs
1/2 cup of Parmesan cheese
To coddle eggs, lower them into boiling water with a spoon. Cover the pot, and remove it from heat for 6-8 minutes. (From Joy of Cooking.) For the dressing, combine all of the ingredients, and shake them together in the bottle that you will use for serving. Shake the dressing before applying it to your salad as well. Use the dressing on a salad of Romaine lettuce and croutons (as well as chicken, if you’d like). Enjoy!