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.