Morton's of Chicago opened their first steakhouse in 1978 in downtown Chicago. It is located on Rush and State Streets, and was one of "the" places to go for dinner on a special occasion. What used to intrigue me about this place was it was known only by its front door that simply said "Morton's". We were lucky enough to get a Morton's here in Seattle about 13 years ago, as I went there for my 45th birthday. An item on their menu that was "to die for" was their Caesar salad, in part due to the dressing. I love this salad dressing for a number of reasons, the most important being it has no egg. Also, you just throw all the ingredients in a food processor, and voila, you have a fabulous Caesar salad dressing. This recipe also makes enough for a very large salad for many people, and if you don't use all of it, it will keep, even at room temp, covered, for another 1-2 days. You just need to whisk as the oil will separate somewhat. Here is the recipe...please enjoy...
3/4 cup olive oil 1/4 cup red wine vinegar
6 anchovy fillets, minced* 2 tsp Worcestershire sauce**
4 tsp minced garlic 1 tbsp fresh lemon juice
1 tbsp Dijon mustard 1 tsp white pepper
1 cup freshly grated parmesan cheese 2 heads romaine lettuce, torn into
* I use one tube Napoleon brand anchovy paste. Pictured is reese, but not all grocery stores carry Napoleon. It is, though, by far, the best anchovy paste. Yes, you use the whole tube, as the flavor is not as sharp as anchovies themselves.
** I also add the Worcestershire which is not in the original recipe. It is, though, part of a traditional Caesar dressing.
*** This recipe makes enough salad to use 2 heads of romaine, although the original recipe calls for only one.
Blend all ingredients except for parmesan and romaine in a food processor or blender. Add the parmesan and blend for another minute. Place lettuce in a large bowl and add just enough dressing to coat the romaine. Do not overdress. Top salad with croutons, fresh cracked black pepper and more parmesan. Bon appetit!