The Mystery Cheese In Caesar Dressing

Caesar salad is a popular dish worldwide, but it's easy to make at home. The key to a good Caesar salad is in the freshness of the ingredients and the temperature of the salad. The lettuce should be washed, dried, and chilled in advance, and the bowl and serving bowls should also be chilled for the best results. The dressing is also important and should be made from scratch with olive oil, lemon juice, parmesan cheese, garlic, black pepper, Dijon mustard, anchovy paste, and raw egg yolks. The croutons should be homemade, too, using a good-quality bread.

Parmesan is the cheese of choice for Caesar dressing

Parmesan, or Parmigiano Reggiano, is a hard Italian cheese with a distinctive, nutty taste. When grated or shaved, it adds a salty, savoury note to the creamy dressing. It is the perfect complement to the other ingredients, including garlic, lemon juice, Worcestershire sauce, Dijon mustard, and anchovies.

The original family recipe for Caesar salad calls for grated Parmesan, but some variations, like the two-parm method, use both shredded and grated cheese for added texture. The larger shreds provide a satisfying bite, while the granular texture of the grated cheese ensures the dressing clings to the lettuce.

Using a block of Parmesan and a potato peeler, you can create beautiful Parmesan shavings to sprinkle on top of the salad. This adds a touch of theatre to the table and allows each diner to adjust the amount of cheese to their preference.

The quality of the Parmesan is also important. Using a 24-month aged Parmigiano Reggiano will enhance the flavour and elevate the overall experience of the dish.

While other cheeses may be used in Caesar dressing, Parmesan is the traditional and most popular choice, providing the perfect balance of flavours and textures that make this salad a classic.

Raw egg yolks are used to build a creamy emulsion

The use of raw egg yolks in Caesar dressing is traditional and adds a unique flavour to the final product. However, it is important to note that there may be concerns about food safety when consuming raw eggs. To mitigate this risk, some people choose to use pasteurized egg yolks, especially when serving the dressing to young children or elderly individuals.

The process of creating an emulsion with raw egg yolks involves gradually adding the oil to the other ingredients while continuously whisking or blending. This slow and steady process allows the oil to incorporate fully into the mixture, resulting in a smooth and homogeneous dressing. The raw egg yolks act as an emulsifying agent, helping to bind the ingredients together and creating a stable emulsion.

The emulsion formed with raw egg yolks also contributes to the characteristic rich and creamy mouthfeel of Caesar dressing. The egg yolks contain lecithin, a natural emulsifier that helps to thicken and stabilize the mixture. This results in a dressing that clings nicely to the lettuce leaves and other salad components, enhancing the overall sensory experience of the dish.

Additionally, raw egg yolks bring their own set of flavour and nutritional attributes to the Caesar dressing. They provide a subtle savoury note and a smooth, creamy texture that complements the other ingredients. Egg yolks are also a good source of certain vitamins and minerals, including vitamin A, vitamin B12, and selenium.

Anchovies add a subtle, briny flavour

Anchovies are a key ingredient in a classic Caesar dressing, adding a subtle, briny flavour that is essential to the overall taste. The anchovies are used to make a paste, which forms the base of the dressing. This paste is then combined with other ingredients such as garlic, lemon juice, olive oil, and Parmesan cheese to create a creamy emulsion.

The anchovies used in Caesar dressing are typically packed in oil and are added in small quantities to the paste. This paste is then mixed with other ingredients to create the final dressing. The amount of anchovy used can be adjusted to taste, but it is important to use just the right amount to add a subtle savoury note without overwhelming the other flavours.

The addition of anchovies to the dressing is what gives Caesar salad its unique, signature flavour. The anchovies add a depth of flavour that is hard to replicate with other ingredients. While some recipes may substitute anchovy paste or even omit anchovies altogether, the traditional method of using whole anchovy fillets is the best way to achieve the classic Caesar taste.

The use of anchovies in Caesar dressing is a testament to the versatility of this small, salty fish. Anchovies are often used as a flavour enhancer in a variety of dishes, adding a subtle savoury note that enhances the other ingredients. In the case of Caesar dressing, the anchovies provide a subtle brininess that complements the other flavours and creates a well-rounded, delicious dressing.

While some people may be hesitant to try a salad dressing made with anchovies, the subtle flavour that they impart is worth experiencing. The anchovies add a depth of flavour that is unexpected and delightful, and their use in Caesar dressing is a perfect example of how this humble fish can elevate a dish to something truly special.

Caesar dressing is best when made from scratch

Caesar dressing is a creamy, savoury, salty, and garlicky delight. It is the star of the Caesar salad, and when made from scratch, it is truly exceptional. While store-bought dressings can be convenient, they often lack the freshness and flavour of a homemade dressing. Making Caesar dressing from scratch is easy and allows you to customise the ingredients to your taste. Here are some tips and tricks for making the best Caesar dressing:

Use Fresh Ingredients

Using fresh ingredients is key to a delicious Caesar dressing. Fresh lemon juice, garlic, and black pepper are essential. Freshly squeezed lemon juice adds a bright, tangy flavour to the dressing, while fresh garlic provides a sharp kick. Parmesan cheese is also a must-have ingredient, adding a savoury, salty flavour. It is best to buy a block of Parmesan and grate it yourself, as pre-grated Parmesan can be drier and less flavourful.

Make Your Own Croutons

Homemade croutons are far superior to store-bought ones. They are easy to make and can be customised to your liking. Simply cut a baguette into small pieces, toss with olive oil, garlic, and Parmesan, and bake until golden brown and crispy. Homemade croutons have a better texture and flavour than store-bought ones, and you can make them a few days in advance.

The Right Oil

Using the right type of oil is crucial to achieving the perfect consistency and flavour in your Caesar dressing. Light-flavoured oils such as canola or light olive oil are best. Extra virgin olive oil can be too strong and overpower the other ingredients. When adding the oil to your dressing, drizzle it in slowly to create a thick and creamy emulsion.

Anchovies

Anchovies are a signature ingredient in traditional Caesar dressing, adding a subtle, briny, savoury flavour. If you are hesitant about using anchovies, start with a small amount, as too many can make the dressing taste too fishy. Alternatively, you can replace them with anchovy paste or extra capers for a similar briny taste.

Raw Egg Yolks

Using raw egg yolks instead of whole raw eggs gives the dressing a richer, creamier texture. It is essential to use fresh, high-quality eggs for food safety and the best flavour. If you are concerned about using raw eggs, you can use pasteurised eggs or substitute with mayonnaise, but this will affect the flavour and texture.

Chill and Dry Your Lettuce

A good Caesar salad starts with crisp, cold lettuce. Wash and thoroughly dry your romaine lettuce, then chill it in the fridge. Nothing ruins a salad like wet greens, as they dilute the dressing. You can use a salad spinner to dry the lettuce, or pat it with a towel until no water droplets remain. Chilling the bowl and serving plates is also recommended for an extra-refreshing salad.

Be Generous

When it comes to Caesar dressing, don't hold back. Be generous with your dressing and make sure each piece of lettuce is well coated. You can always add more, but you can't take it away!

Final Touches

Before serving, top your salad with freshly shaved Parmesan cheese. You can use a vegetable peeler to create beautiful, delicate shavings. A pinch of salt, such as Maldon, can also enhance the flavours. If you're an anchovy lover, add a few extra fillets as a garnish.

Making Caesar dressing from scratch allows you to customise the flavours to your taste and ensures the freshest, most delicious dressing for your salad. While it may take a bit more effort, the results are well worth it!

Romaine is the traditional lettuce for a Caesar salad

When preparing the salad, cut the romaine into bite-sized pieces. You can also keep the leaves whole for serving if you prefer. Place the lettuce into a large mixing bowl and quickly toss with the dressing and croutons. Add more dressing if desired—it should be generously coated, and when you taste a piece, the dressing should be prominent. Plate the salad and add shaved parmesan cheese on top. Serve immediately while still cold.

If you want to get those lovely parmesan shavings, all you need is a block of parmesan and a potato peeler. It's easy! You can also toss the cheese with the salad or grate it finely with a microplane for a lighter texture.

Frequently asked questions