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Caesar salad from A Girl and Her Pig: Recipes and Stories by April Bloomfield

  • Parmesan cheese
  • Champagne vinegar
  • sunflower oil
  • croutons
  • romaine lettuce
  • anchovies
  • Maldon salt

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Notes about this recipe

  • CommonTable on November 02, 2017

    This recipe includes egg as an ingredient.

  • westminstr on September 23, 2016

    Made this recently and I definitely prefer the Zuni caesar dressing. 1. This dressing makes a huge quantity but it's hard to cut it in half because there is just one egg in the dressing, and who wants to save just 1/2 an egg? Zuni version is easier to make in smaller quantity. 2. This dressing calls for all neutral oil but I prefer the flavor of olive oil as in the Zuni recipe.

  • Breadcrumbs on August 23, 2015

    p. 75 – Zuni’s Caesar salad has been our go-to and reigning champ since I first made it 2013 but this version is a serious contender and may just edge out Zuni as our new favourite. The 1st thing I love about this dressing is the simplicity of its prep as you mix all ingredients in a food processor. Now we didn’t plan to eat our salad with our hands as AB suggests so I cut my romaine into bite sized pieces vs serving long leaves so I saved some time by simply tossing my lettuce with the dressing vs rubbing it on each leaf as AB suggests. In the head note AB mentions what she loves about this dressing, apart from its tang, is that it has clean flavours in that you can taste each individual component. I’d definitely agree with her and I think that’s what differentiates the dressing from others. I especially enjoyed the light and bright flavour of the Champagne vinegar. Delicious! Photo here: http://chowhound.chow.com/topics/1016328?commentId=9696042#9696042

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