I’ve said this before, and I’ll say it again: Our favorite part of our trip to Vermont was the amazing cooking class we took at The Essex Resort and Spa. We experienced a few travel delays, so we missed part of our cooking class but we did arrive just in time to help make this delicious Caesar salad. It was the last dish we prepared and the first one we ate.
Our chef, Brandy first shredded the lettuce before we got into preparing the dressing. While I wouldn’t do the same at home, it did make for a much prettier salad and definitely gave it a nice presentation.
Emma volunteered to help; she poured in the lemon juice while Chef Brandy used an immersion blender to combine the ingredients into a tasting dressing. After that was as easy as toss and eat. The salad was light and fresh, the perfect beginning to a delicious Italian meal. It was followed by homemade pasta with tomato basil sauce and molten chocolate cake.
- 3 whole anchovy fillets
- 1 clove garlic freshly crushed or pressed
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon Worcestershire sauce (or 1 tablespoon Dijon mustard or 1½ tablespoons mayonnaise)
- 1 raw egg (or 1 tablespoon Dijon mustard or 1½ tablespoons mayonnaise)
- ⅓ cup canola oil or canola/olive oil blend
- 3 hearts Romaine lettuce dried
- ½ cup Parmigiano Reggiano cheese freshly grated or shaved
- 2 cups croutons
- to taste black pepper freshly ground
- to taste sea salt freshly ground
- Place anchovies, garlic and lemon juice into bowl.
- Mash and pull apart with 2 forks until it forms a paste.
- Add Worcestershire sauce, egg, and pepper and mix well.
- Slowly drizzle in oil while whisking continuously. Season to taste with salt and pepper.
- Add prepared lettuce leaves, cheese and croutons to the bowl, tossing well.
I love Caesar Salad, can’t wait to make this at home!
I have never seen the lettuce shredded like that for Caesar.
It was definitely something different!
This looks like a great salad – and I love how the kids were able to help create it.
Caesar Salads are one of my favorites! Totally adding this to my lunch menu for next week!!
The recipe doesn’t list anchovies as an ingredient. How many anchovies please?
Thanks for catching that – 3 fillets and I’ve updated the above.
Thank you Heather.
What a great experience for you two! Your salad looks delicious!
Awww, how fun that you were able to take a cooking class together! I would love to do something like that with my boys, but dessert would be better because they are wicked picky eaters.
This was just the first course! I am getting there – it’s worth it ;0)