My favourite Caesar Salad dressing is from Alfred Portale's Gotham Grill & Bar Cookbook. Boldly flavoured with lots of garlic and anchovies, Chef Portale's recipe adds grated Parmigiano-Reggiano into the dressing, which adds extra richness to the salad. Composed with torn hearts of romaine, homemade croutons and crisp chopped bacon, thick curls of Parmigiano-Reggiano shaved on top of the salad adds extra flavour and panache to the final presentation.
Alfred Portale's Gotham Bar & Grill Cookbook
Alfred Portale
Caesar Vinaigrette
Makes about 1 1/3 cups
Recipe courtesy Alfred Portale, Gotham Bar & Grill Cookbook
1 large egg yolk, at room temperature
3 tbsp fresh lemon juice
2 tsp Dijon mustard
4 anchovy fillets
2 garlic cloves, mashed to a paste with kosher salt
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground white pepper to taste
In a small blender, combine the egg, lemon juice, mustard, anchovies and garlic. With the machine running, slowly add the olive oil until the dressing is smooth and thick. Season with salt and pepper, then cover and refrigerate until needed.
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