CAESAR SALAD DRESSING (The Safe Way, With Cooked Egg Yolks)

MAKES ABOUT 1 CUP

I love Caesar Salad and learned many years ago to make the original version with raw eggs. Well, times have changed. My mother also loves Caesar Salad and requests it often. Because of her age, I don’t feel good about raw eggs, even if very fresh. I tried many different modern varieties of the dressing, either using coddled eggs, no eggs (with mayonnaise as a substitute), or pasteurized eggs, which I never have on hand when I need them. Nothing tasted like the original. So, I finally decided to try using fresh hard-cooked egg yolks and, voila, it tastes just like the original. I use the cooked whites as an optional garnish.

INGREDIENTS

4 large cloves garlic, peeled

2 hard-cooked eggs yolks, whites reserved for garnish or another use

1 can (2 ounces) anchovy fillets, rinsed and dried

1 teaspoon Dijon mustard

2 teaspoons Worcestershire sauce

Juice of 1 small lemon

Salt and pepper to taste

3/4 cup olive oil

2 tablespoons finely shredded Parmesan cheese

Place garlic, egg yolks, anchovies, mustard, Worcestershire sauce and lemon juice in processor. Process until smooth. Add salt and pepper. (Go easy on the salt. You can add more later.) With processor running, gradually drizzle the oil through the feed tube until emulsified. Add the cheese and process until incorporated.

Notes: This is enough dressing for a large salad. Use coarsely chopped or torn romaine lettuce and garnish with homemade croutons, extra freshly grated Parmesan and pepper. If making a smaller salad, or using in another presentation, leftover dressing may be refrigerated for several days.

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