I'm Not Yoking, Caesar Dressing
Tuesday, May 25, 2010 I have been asked this question many times over the years regarding raw eggs as an ingredient in Caesar Dressing recipe. I say when in doubt, leave it out. So here are the facts..
The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. But there’s no reason to take the risk of contracting foodborne illness. Proper handling of eggs can reduce, and even entirely eliminate, the risk. Source
That being said, there are still state laws that forbid the use of raw eggs in restaurants, because of health risks, including higher risk to pregnant mothers.
There is an actual man named Caesar behind the legendary dressing name. Caesar Cardini was of Italian-Mexican decent. Talk about a melding of culinary and rich cultures. His recipe was destined for success.
It was in the 1920's when Caesar dreamed up the magic recipe that eventually took Hollywood by storm and linked his name forever to this popular salad combination. Basically, the chef made a salad and dressing with the only ingredients he had left on hand during a busy holiday.
Caesar's family carried on his recipe by bottling it as Cardini's for nearly fifty years before passing on the torch to larger manufacturer.
Here is my no yolk dressing that may even fool the authentic Caesar Dressing diehard with a discriminating palate. With grilling season upon us, top that salad with grilled steak, chicken or charred shrimp!
No Yolk Caesar Dressing | recipe by George Hirsch | serving for 2
With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic (or I really prefer 4 cloves of caramelized garlic) and a Tablespoon of Dijon mustard together, into the bottom of a wooden bowl. Add lemon juice from half a freshly squeezed lemon. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, dressing can be refrigerated for up to one week.
Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to wooden bowl. Add dressing, and toss. Add fresh made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper.
