After many years of making Caesar salad at home, my husband and I have come up with our own list of ingredients, quantities and techniques which are guided more by our personal preferences than convention. We both love garlic and we both love anchovies, so we add lots of both. But one ingredient we omit is egg, not because we don't think it would enhance the salad, but because we've just never added it. That part we're rethinking.
Basically, here's what we do:
5 cloves of garlic, minced
1/2 tsp. kosher salt
1 tin of flat anchovies, drained
1/2 cup EVOO
juice of 1 whole lemon
1 tsp. dijon mustard
1/2 tsp worcestershire sauce
1/2 tsp tabasco sauce
3 heads of romaine hearts, omitting the very green leaves and the very yellow ones, cut or torn into 1" pieces
1/2 cup shredded Parmesan reggiano
1 cup croutons
Mash the garlic, salt and anchovies together in the bottom of a huge wooden salad bowl. Add the olive oil, lemon juice, mustard, tabasco and worcestershire sauce and whisk until well combined. Add the romaine and toss with dressing. Add Parmesan and toss. Add croutons and serve.
So... how do YOU make Caesar salad at home?