Ceasar Salad Dressing?

Question

Does anyone know why ceasar dressing has to be made in a wooden salad bowl? Does anyone know of a great recipe?

Answer 1

I just included the salad and the dressing.

Ceasar Salad and Dressing
Ingredients:
1/4 tsp. salt
2-4 garlic cloves
2 anchovy fillets
1/4 tsp. pepper
1/2 cup olive oil
1 1/2 tsp. worcestershire sauce
1 tsp. vinegar
1/2 tsp. mustard or 1/4 tsp dry mustard
4-6 dashes of tobassco sauce
Juice of 1/2 lemon
2 egg yolks
Real Bacon Bits
Crotons
Parmesan Cheese
1-2 heads Romaine Lettuce (torn up)
Directions:
In a wooden ceasar salad bowl, put in the salt, then add the
chopped garlic cloves, and crush with fork until a creamy consistency. Add anchovies, cut up, and mash with garlic and salt, until a creamy consistency. Add pepper and olive oil, and stir with fork until well blended. Add worcestershire sauce, vinegar, mustard and tobassco sauce and stir well with fork. Add 2 egg yolks, blend well, then add juice of lemon, blend well. Then add romaine, 1 head if you like your salad very saucy, 2 heads is what I would recommmend.
Then add your bacon bits, crotons, then fresh Parmesan Cheese.

nfd♥

Answer 2

It really doesn't have to be made in a wooden salad bowl. I used to do that year's ago. I have found it really didn't make a lot of difference, if any.

You would like a Caesar Dressing, OK.
1 egg yolk
2 gloves garlic, crushed
2 teaspoons Dijon mustard
2 anchovy fillets
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
3/4 cup virgin olive oil

In blender or food processor place egg yolk, garlic, mustard, anchovies, vinegar and Worcestershire sauce, season with salt & pepper and process for 20 seconds until smooth and with the motor running add the olive oil in a thin stream to make the dressing thick & creamy.
Drizzle the dressing over the salad and toss gently until distributed and sprinkle Parmesan shavings over the top and serve immediately. If you wish to add croutons, now is the time.

Answer 3

A lot of ceasar salad recipes will call for you to rub a crushed garlic clove around the bowl before mixing the salad in it - the wood helps absorb and hold the flavor of the garlic, as well as not react with the lemon juice, as another poster noted. This is a classic recipe for it...and please don't leave out the anchovies - they are vital to a true ceasar salad!

For croutons
3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil

For dressing
2 large garlic cloves, chopped
6 flat anchovies, rinsed, patted dry, and chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (preferably extra-virgin)
2 tablespoons water

1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese

Make croutons:
Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.

Make dressing:
In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.

In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.

Enjoy!

Answer 4

I prefer to buy mine and it has to be cooked in a wooden salad bowl because of its acidic levels.

Answer 5

The acidity of the lemon will react with a metal bowl.