When I was growing up, we lived in the small resort town of East Glacier Park, Montana, which is the east entrance to Glacier National Park; there were only 250 residents at the foot of these glorious Rocky Mountains. Because of our town’s minuscule size, it was necessary to travel to larger cities to take care of our major shopping needs, such as school clothes every late summer. Usually we traveled within our State, 150 miles east to Great Falls; on special occasions, we ventured as far away as Spokane, Washington. I can still feel the thrill as we prepared, in the early morning dark, to leave on these revered journeys.
During the extra special trips to Spokane, the Ridpath Hotel captivated me; we ate many dinners in its plush dining room, always partaking in their Caesar salad, which came with the pomp and flair of table-side service. My young heart was even then preparing for my career in food history, for I was fascinated by the coddling of the egg, with the torch used for that purpose; in like manner, I rhapsodized over the delight of the powerful garlic on my tender tongue.
To this day I love Caesar salad; I share a recipe here that lives up to this enduring mental monument. Be prepared to enjoy.
There are several accounts of how this famous dish began. After much research, I chose to attribute its origin to the Italian chef Caesar Cardini (1896-1956), who created this American classic at his well-known restaurant in Tijuana, Mexico, when in 1924 he was serving an unusual number of Californian visitors, escaping there for the Fourth of July weekend during prohibition. This original production was served table side, without anchovies, and included whole lettuce leaves, which were eaten by the stems, using one’s fingers.
There are numerous opposing views on the safety of coddled eggs. Some profess that they are not a threat: it is adequate to place the eggs in rapidly boiling water, remove the pan from the heat, and then allow the eggs to cook for 60 seconds; indeed, this technique provides the best taste. Others propound that holding eggs at 140 degrees F (60 degrees C) for five minutes kills potential contaminants, such as salmonella; this can also be achieved instantly by heating them to 160 degrees F (71 degrees C). Still others declare that uncooked and under-cooked eggs are not safe at all; they rigidly promote the use of either hard-boiled or pasteurized eggs; the latter are available in some grocery stores. Note: it is important to use caution in highly susceptible populations, such as small children, pregnant women, the elderly, and those with health problems.
Here I cover this dilemma with two good solutions: my favorite version of this dressing is made with coddled eggs, which have been cooked for 60 seconds; nonetheless, for times when extra special care is needed, I provide a method of heating the prepared dressing to 160 degrees; this last procedure, however, thickens our treasured concoction quite a lot. With both of these two options, the powerful recollected taste from my youth is maintained, which is heightened even further with strong combinations of foods in my creative Caesar salads.
Caesar Salad Dressing Yields: about 1 1/2 cups. Total prep time: 30 min. If cooking the dressing, total prep time is 45 min.
3 fresh, free-range eggs, at room temperature (Place in warm water for 10-15 minutes.)
2 tbsp fresh garlic
1 tbsp cider vinegar (Raw is best; available inexpensively at Trader Joe’s.)
1 scant tbsp Dijon mustard (Aioli Garlic Mustard from Trader’s is also excellent.)
2 small lemons, juiced
3 dashes of Tabasco
3 dashes of Worcestershire
1/4 cup grated Parmesan cheese
1 anchovy, optional
3/4 tsp salt, or to taste (Real Salt is important for health; available in natural foods section at local supermarket.)
1/2 tsp freshly ground pepper, or to taste
3/4 cup olive oil (Personally I prefer a light olive oil for flavor; Bel’Olio from Costco is great.)
- Use room temperature eggs, by placing them in warm water for 10-15 minutes. For health reasons, it is important that they are washed, free-range, and fresh. (I feel comfortable with coddled eggs; these make the best dressing, but if you are sensitive to them, or storing this dressing for more than 4-5 days, take the extra precaution of cooking it as described in step 6-better yet use pasteurized eggs, which are available in some grocery stores.)
For coddled eggs, bring a small pan of water to a boil over high heat; prepare an ice bath, using a bowl of cold water with ice cubes. Place eggs in rapidly boiling water; quickly remove from heat; let them sit for 60 seconds; then, immediately transfer to the ice bath, to the stop cooking process. Crack them on side of bowl, scooping coddled egg out of shell with a spoon, set aside (see photo).
- Meanwhile mince 2 tablespoons of garlic: easily do so by filling a coffee measure, which is 2 tablespoons, with peeled garlic cloves, cut in small pieces, until it is full; then, chop this in a food processor by repeatedly pressing pulse button; set aside. (TO MAKE DRESSING BY HAND: chop the garlic with a sharp knife; mix all ingredients, except the oil, in a medium/small bowl; then, beat in the oil SLOWLY, to emulsify the dressing. May also make this in a VitaMix or blender.)
- Juice the lemons, set aside.
- Add all ingredients, except the oil, to the garlic in the processor. Turn on machine and blend; place oil in the feeder, which is located on the top (see this feeder in above photo of finished product); thus, oil will drip in slowly for an emulsified dressing. Adjust seasonings. This will keep in the refrigerator for 4-5 days; for longer storage, go to the next step. Serve on the creative salads given lastly.
- For cooked dressing, prepare an ice bath, using a large bowl with a smaller one inserted in center (see photo). Prepare Caesar dressing as described in steps 2-
5; transfer this mixture to a small, heavy-bottomed saucepan; cook dressing over low heat, stirring constantly, until this egg mixture reaches 160 degrees F (71 degrees C); immediately place in the ice bath to cool, adding more ice as needed. Note: the dressing will thicken as it cooks. Serve on salads described below.
- I like to be creative with my Caesar salads; here are two suggestions for using foods that highly complement this excellent dressing. First: mix greens, sweet onion, avocado, Parmesan cheese, and homemade croutons (2016/08/15); then, top this with serungdeng kacang, which is crispy coconut chips and peanuts sautéed with a garlic/onion puree (2017/01/09). Second: mix greens, Parmesan cheese, homemade croutons, and beans; legumes really accentuate the flavor of this dressing! Enjoy.