How Do I Make Caesar Salad Dressing?
A Caesar salad is made with romaine lettuce and croutons. Parmesan cheese sometimes features. The dressing is made with egg, olive oil, lemon juice, black pepper, and Worcestershire sauce. Modern restaurants often top Caesar salads with seafood, chicken, or steak and some Mexican restaurants might swap the croutons for tortilla strips or the parmesan for Cotija cheese.
When asking, “how do I make Caesar salad dressing” it depends which version of the salad you want to make. The original recipe which dates back about 100 years used olive oil, freshly crushed garlic cloves, salt, pepper, lemon juice, wine vinegar, coddled egg yolks and Worcestershire sauce. This dressing was poured over romaine leaves and the salad also contained parmesan cheese and croutons.
There are plenty of other variations though, including using fish, shellfish, poultry, or meat to top the salad. You can swap the romaine for another lettuce variety and the parmesan or Romano cheese. Capers, bacon, and anchovies also feature in some Caesar salad dressing recipes.
Is Raw Egg Safe to Eat?
Coddled egg yolk is traditionally used in Caesar salad dressing recipes and a coddled egg is one that has been submerged in boiling water for 45 seconds. This barely thickens the egg and it certainly does not cook it. The friction from your whisking will “cook” the egg in a way, but there is still a tiny risk of infection from salmonella.
Salmonella is a bacterium which is occasionally found in raw eggs from badly washed eggshells or cracked ones. Some recipes omit the coddled egg and use yogurt instead, to add thickness. Raw eggs are usually perfectly safe but you might want to avoid them if you are pregnant, just in case.
How to Coddle Eggs
If you immerse an egg in its shell in boiling water, this is known as “coddling” it. Use the freshest eggs you can get. If you use older ones (older than a week) the white are too thin. The whites of fresh eggs cling more tightly to the yolk, so you get a neater shape. You can use an egg coddler if you like and these have been used in England since the 1800s. These pottery or porcelain cups are used to make coddled eggs. The process is similar to poaching eggs but slower.
First you butter the coddler and then you break the eggs into the buttered cups and season to taste. You can also add cooked ham or some grated cheese. Close the coddler lid and partially immerse in boiling water for several minutes. When the eggs are as firm as you like, remove the coddler, lift the lid and serve the coddled eggs in the decorative cup. If you are cooking eggs from the refrigerator they will take longer to cook than ones at room temperature.
Picture, recipes and/or content upgraded: 01-28-16
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