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Howell Cobb's Famous Caesar Salad Dressing

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Howell Cobb's Famous Caesar Salad Dressing

This recipe was entered in the contest for Your Best Caesar Salad
A&M's Testing Notes: This dressing packs assertive anchovy and garlic flavor but is balanced by a good dose of puckery lemon acidity. It is a lovely version of a classic Caesar and coats the lettuce ever-so-lightly...
This dressing packs assertive anchovy and garlic flavor but is balanced by a good dose of puckery lemon acidity. It is a lovely version of a classic Caesar and coats the lettuce ever-so-lightly, leaving it glossy and super crisp. - Emily

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Chef
ccobbervin's Notes: As a child, our family was lucky enough to have steak and Caesar salad on Sunday evenings - and my dad did all of the cooking. He crushed garlic all over the sides of his wooden salad bowl...
As a child, our family was lucky enough to have steak and Caesar salad on Sunday evenings - and my dad did all of the cooking. He crushed garlic all over the sides of his wooden salad bowl (that was religiously used only for Caesar salad), then whisked the ingredients in by hand. While he prepared the grill and dressing, we sat and watched 60 Minutes, drying each Romaine lettuce leaf individually and then stripping the leaves from the stalks (stalks were NEVER allowed in Caesar salad at our house). After many years, my mother measured his ingredients and tossed them in the blender and presto - we could have Caesar any night of the week (of course, the lettuce was still hand-dried and torn). This recipe will serve 6 salad-size portions, that is, unless you're eating with my brothers, then it serves 2. - ccobbervin

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Serves 6

1/2 cup grated Parmesan cheese Ask a question about this ingredient

1/4 cup freshly squeezed lemon juice Ask a question about this ingredient

1/4 cup olive oil Ask a question about this ingredient

4-5 garlic cloves Ask a question about this ingredient

5-6 flat anchovy filets Ask a question about this ingredient

1 egg, at room temperature Ask a question about this ingredient

1 teaspoon Lea & Perrins Worcestershire sauce Ask a question about this ingredient

1/2 teaspoon kosher salt Ask a question about this ingredient

1/2 teaspoon freshly grated black pepper Ask a question about this ingredient

1/4 teaspoon dry mustard (optional) Ask a question about this ingredient

1 large head of Romaine lettuce, washed and torn without stalks Ask a question about this ingredient

seasoned croutons Ask a question about this ingredient

Put garlic, anchovy and lemon juice into a blender and pulse several times until garlic is crushed.
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Add the Parmesan cheese, olive oil, egg, Lea & Perrins, salt, pepper and dry mustard and pulse until blended (8-12 times on medium speed).
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Toss with Romaine lettuce, top with croutons and some freshly grated Parmesan.
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8 Comments on Howell Cobb's Famous Caesar Salad Dressing

ENunn added over 2 years ago

Mmmmmmm! Finally, I have the secret recipe! I can't wait to make this. Caroline. I've been down with Bronchial Faloombwebahaism, but am up again and in the kitchen. So, we'll be hving this soon.

Next time around, you have to do your chicken and dumplings, and tell the dumpling related tales. xo

dymnyno added over 2 years ago

What a wonderful story. I always remove the big center rib too.

saenyc added over 2 years ago

Great story, great recipe!

d. ervin added over 2 years ago

Did I say wooded?

d. ervin added over 2 years ago

Crushed garlic rubbed into a wooded salad bowl - classic and perfect!

mrslarkin added over 2 years ago

Great story! Thanks for sharing your recipe with us.

drbabs added over 2 years ago

I love recipes with fun back stories--thanks for sharing this.

AntoniaJames added over 2 years ago

Nice to see someone else tears the lettuce off the hard center. It was the only way in our household when I was growing up, and is the only way in my household now. Leaves are also carefully dried, individually. It makes all the difference in the world. ;o)