I started making this salad in high school, when I got the recipe from the restaurant I worked at.Â It’s delicious, super-garlicky, and piquant.Â It knocks the socks off those bland, creamy supermarket Caesar dressings, and is a lot less calorie-ish, if you’re worrying about that.
The first time I made this, I mistook my handwriting and thought I was being goofy, and omitted the 1 egg it called for (‘legg’?Â What the heck did I mean by ‘legg’?), and I found it a million times better without the egg.Â You can add one if you like.
Comment below to let me know how your Casar Salad turned out!
1 teaspoon salt
6 cloves garlic minced very fine (less to taste)
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon white wine vinegar
6 tablespoons olive oil
pepper to taste
Mix together.Â Will keep a pretty long time; if you double the recipe, do not double the salt, under any circumstances.