Caesar’s Salad – Recipe from Jacob’s Steakhouse
We love Jacob’s Steakhouse table side Caesar’s Salad that they make from scratch. Not only can the entire process be considered a great performance as you watch them aerate the extra virgin olive oil by pouring it really high from the bowl, but it is quite the unique experience to see them make the food in front of you so that you know what you’re eating is made fresh.
We’d love to eat it all the time but going to Jacob’s Steakhouse every time for it gets really expen$ive so we wanted to see if we could possibly recreate it at home for ourselves. Luckily (depends on how you look at it), we found a youtube tutorial by one of their staff members on how they make their infamous table side Caesar’s salad dressing. I say “depending on how you look at it” because of course no famous restaurant will give away all their trade secrets. No proportions were given in this video in terms of how much of each ingredient you should add. We had to go through a bunch of trial and error to get it down and though it’s not an exact replica, we’d like to say it’s pretty close!
Here’s what we did:
First, finely mince 2 anchovies along with 2 cloves of garlic.
Put them in a large mixing bowl and season generously with salt and pepper for taste. Then with a fork, finely mash up all the ingredients together until it resembles a paste.
Add your egg yolk, worcestershire sauce, red wine vinegar, lemon juice, and Tabasco sauce and beat vigorously.
Slowly add in the extra virgin olive oil and whisk until combined. You should be left with a bright yellow dressing that’s relatively thick.
Finally, whisk in some grated parmesan cheese to thicken it up even further! Toss it in with your lettuce leaves, bacon, and freshly made crutons and you’re done!
Prep time: 15 mins
Yield: 2 people
- 2 anchovies
- 1 garlic cloves
- sea salt and freshly cracked pepper
- 1 egg yolk
- 2 shakes of Tabasco
- 2 shakes of Worcestershire
- Splash of Red Wine Vinegar
- Juice from half a lemon (depends on how sour you like it)
- Extra virgin olive oil
- Freshly grated Parmesan Reggiano (none of that pre-grated stuff)
- Romaine Lettuce (preferably hearts)
- Freshly made crutons
- Chopped bacon
- Wash your lettuce leaves, dry them, and rip it into bite size pieces. Set aside.
- Finely mince your anchovies and garlic and put them into a mixing bowl. Season appropriately and mash everything into a paste with a fork.
- Add your egg yolk, worcestershire sauce, tabasco, red wine vinegar, and lemon juice.
- Slowly incorporate the extra virgin olive oil while whisking at the same time. Finally add in your grated parmesan cheese to thicken up the dressing.
- Add in your lettuce leaves and toss with bacon bits and freshly made crutons