Sauces & Jams · By James
Mario's Caesar Salad
Sharon and I originally tasted this sauce at Mario's restaurant in Medicine Hat in 1986. The next time we came back with a pad and paper. Since then, it's been tweaked slightly but it retains the same essential flavors: anchovy, garlic, and lemon. You won't want to smell your breath after this one, but it's worth it.
Ingredients
- 2 egg yolks
- 4 anchovy fillets, finely chopped, or 1½ tbsp anchovy paste
- 3–4 cloves of garlic
- 1½ tsp pepper, coarsely ground
- ½ tsp salt
- ¾ cup extra virgin olive oil
- 2 tsp balsamic vinegar
- ½ large lemon, juiced (or 1 medium)
- 1 tsp Worcestershire sauce
- 1–1½ cups parmigiano reggiano cheese, grated
- ⅛ tsp cayenne pepper
Method
- 1
In a big bowl, whisk together egg yolks, anchovy, garlic, and pepper until it is pureed.
- 2
Add the olive oil in small amounts, whisking, to create an emulsion.
- 3
Add the balsamic vinegar, lemon juice, Worcestershire, grated cheese, and cayenne. Whisk to combine.
- 4
Top the mixed salad with shaved parmesan curls.
A note from James
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