Q: Can you please get the recipe for Atlanta Fish Market’s Caesar salad and dressing? Thank you. — Victor Milner, Riverdale
A: Atlanta Fish Market’s chef Robert Holley shared this recipe, which has been on the Atlanta Fish Market’s menu since the restaurant opened in 1981. The Caesar salad itself is chopped Romaine lettuce and grated Parmesan served with this dressing. Holley says the croutons are optional and you may garnish the salad with additional anchovies if you like.
Note that the recipe contains one raw egg. Those with concerns about consuming raw eggs can use a pasteurized egg if they prefer.
Atlanta Fish Market’s Caesar Salad Dressing
1 small clove garlic
1 anchovy fillet
1/3 cup mayonnaise
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon Tabasco
1/4 teaspoon A1 Steak Sauce
6 tablespoons canola oil
6 tablespoons olive oil
1/2 cup grated Asiago
Salt and pepper
In a medium bowl, mash garlic clove and anchovy fillet into a paste. Stir in mayonnaise.
In a medium bowl, whisk egg and then add to the garlic mixture. Whisk in red wine vinegar, white wine vinegar, mustard, Tabasco and steak sauce. Slowly drizzle in canola and olive oils. Add Asiago and season to taste. Makes: 2 cups
Per 1-tablespoon serving: 77 calories (percent of calories from fat, 94), 1 gram protein, trace carbohydrates, trace fiber, 8 grams fat (1 gram saturated), 9 milligrams cholesterol, 45 milligrams sodium.
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