If the Caesar salad is the only salad you ever eat, then you’ll love that this is an easy version you make at home and that it uses ingredients that are easy to find at your local supermarket.
Tuyo replaces the hard to find (and expensive!) anchovies. The saltiness of the tuyo is the perfect substitute, and it’s great that you can use either the bottled or the freshly fried version. Just remember to debone. The calamansi replaces the lemon juice and the great thing with calamansi is its size. Four pieces of calamansi is about the right amount to get about 1 tablespoon of juice. We used about that amount in this recipe but if you like it more tangy, feel free to up the amount to as much as 2 tablespoons. The tanginess and the saltiness balance each other in this delicious salad dressing.
Then there’s the egg yolk. For anyone who gets a little anxious about consuming a raw egg, know that the just boiled water you pour over the egg is enough to heat the egg to pasteurize it. You’ll notice this when you separate the egg yolk from the egg white: the whites have slightly cooked while the egg yolk will be warm.
The truly best part isn’t the ingredients. What makes this recipe great is that it’s so easy, you can make it in minutes.
Pinoy-Style Caesar Salad
Takes 15 minutes
Makes 4 servings
1 1/2 cups croutons
8 tablespoons extra virgin olive oil, divided
5 tablespoons Parmesan cheese, grated, divided, more to garnish
Salt, to taste
1 large egg
3 tuyo fillets
2 cloves garlic, peeled, finely chopped
1 tablespoon calamansi juice
1/4 teaspoon Worcestershire sauce
Ground black pepper, to taste
2 small heads romaine lettuce, rinsed and dried well, leaves separated
Hot water, as needed
1 Retoast the croutons (optional): In a large bowl, gently toss croutons, 2 tablespoons olive oil, 1 tablespoon Parmesan cheese, and salt. Place on a baking sheet and toast at 375 degrees F/190 degrees C until lightly browned. Set aside until ready to serve.
2 Meanwhile, coddle or gently cook the egg in water: Place the egg in a bowl. Pour enough hot water into the mug to cover the egg. Let cook for 1 minute. Drain the water and rinse under cold water until just cool enough to touch. Break the egg in a bowl and separate the yolk from the white. Transfer yolk to a large bowl. Discard egg white if desired.
3 In a large bowl, add tuyo fillets. Finely mash with a fork. Add garlic, calamansi juice, Worcestershire sauce, and remaining Parmesan. Top with the egg yolk. Whisk with a fork until well mixed. Slowly drizzle in olive oil in a steady stream while whisking, stopping as necessary to incorporate the oil before adding more, until the mixture is well mixed and is of a thick consistency.
4 Break romaine lettuce into bite-sized pieces. Add romaine lettuce to the dressing and gently toss with two spatulas or salad tossers. Divide among plates. Add croutons and top with more Parmesan. Serve immediately.
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