My Dad...and his Caesar Salad

I've been trying for some time to get this infamous Caesar down in recipe form. My Dad is the master and created this version on his own years ago.  He's always made it whenever we're all together, but no matter what I did it never seemed to taste as good when I tried without him.  With a little dash of this and a dash of that, it's one of those "by heart" recipes that comes out perfectly every time he makes it.  Thankfully we've been practicing together whenever we get the chance...and I've been taking notes!  While I still like it best when he makes it, the following proportions get me as close as possible when I am craving this awesome salad (and missing my Dad).

Here are the cast of characters for the dressing:

INGREDIENTS (serves 4-6)

3 Hearts of Romaine (either chopped or separated into spears)

Croutons (see easy option for homemade)

1 large garlic clove, minced

1 t anchovy paste -or- 1 anchovy fillet

Pinch of kosher salt

1 generous T mayonnaise (about the size of an egg yolk)

1 scant T Dijon mustard (a bit less than the mayo)

1 T (heaping) worcestershire

1 T (heaping) red wine vinegar

Juice 1/2 lemon

2-3 dashes Tabasco

1/2 C olive oil

1/2 C freshly grated Parmesan

Cracked black pepper

INSTRUCTIONS:

In a large wooden salad bowl mash the garlic, anchovy and a pinch of salt together to form a paste. Next, whisk together the mayo, dijon, worcestershire, red wine vinegar, lemon and tabasco.  Once this is a smooth consistency, begin slowly whisking in the olive oil.  At this point the dressing can be set aside until you are ready to serve.  Just before serving, fold in the parmesan cheese.

This gives the dressing a nice thick consistency without that heavy mayo based texture most Caesar dressings have.  You can add as little or as much cheese as you'd like, but 1/2 C usually works for me.  To serve, toss with chopped romaine or drizzle over the spears of lettuce, garnishing with parmesan shavings and cracked black pepper.  This is such a unique dressing - very zippy from the lemon with a yummy garlic intensity.  I LOVE it, and hope you'll enjoy it as well.

So in honor of my Dad (and because I am sharing his top secret recipe), I had to share a few pictures I scanned a while back for his 60th birthday celebration...

Here we are as I exhibit my uncanny eye for the latest fashion trends
(upside down underwear with backwards ruffle butt tights anyone)?

And Joshie (my big brother), with me and Dad snuggling with puppy Snickers

Finally, a photo of my Dad when he was little, compared now to his mini-me Eli.  I still can't get over the resemblance.  It's no surprise that these two are already best friends, little Eli has now mastered calling for his "Papa" any chance he gets. 

I love you Dad (and thanks for all those Caesar Salad lessons)!

xoxo