March 12, 2023

Caesar Salad

This is a house favorite here. We make it year round and no one ever tires of it. It makes for an extremely easy weeknight dinner as the main event with store bought rotisserie chicken added or with a little added effort, grilled shrimp, chicken or salmon are all  delicious additions. On the weekends it's great as a side with grilled fish or steak and roasted potatoes for a heartier meal. It's so easy to whip up the dressing; there's no need to buy store bought. Once you see how easy it is and taste the difference, you'll never want store bought again.  If made correctly, it should have a little bite to it!

Breadcrumbs or Croutons are optional.    

For Breadcrumbs: in a small skillet heat 1TBSP olive oil on medium heat and add 1/3 cup plain breadcrumbs and 1/4 tsp ground red pepper. Stir frequently until breadcrumbs are browned. Remove from heat. 

For Croutons:  Preheat oven to 375°.  Cut thick sliced sourdough or french bread into large bite size pieces. Toss with olive oil on a baking sheet; season with salt and pepper. Bake, turning occasionally, until golden, 10 minutes or so.

Ingredients

Dressing
 1 clove garlic, minced or pressed
 3 tbsp lemon juice
 1 tsp dijon mustard
 1 tsp Worcestershire sauce
 2 anchovy filets, mashed or 1 tsp anchovy paste
  cup extra-virgin olive oil
 2 tbsp parmesan cheese, grated
 flaky salt and fresh ground pepper
Salad
 3 Romaine heads
 breadcrumbs or fresh sourdough or French loaf bread for croutons, optional
 fresh grated Parmesan
 fresh ground pepper

Directions

1

Combine all ingredients in a small bowl from garlic to anchovies (or paste). Slowly whisk in the olive oil to combine. Add in the grated parmesan and a sprinkle of flaky salt and pepper. Transfer to a jar and give a good shake. Let the flavors meld for a few minutes while preparing the lettuce and breadcrumbs or croutons.

2

Wash and dry romaine leaves, if necessary. Leave the leaves whole if smaller or cut large leaves into bite size pieces and place into a large salad bowl. Make your breadcrumbs or croutons, if using.

3

Toss romaine leaves with 1/4 cup of the dressing, adding more as needed. Top with breadcrumbs or croutons, freshly grated Parmesan and fresh ground pepper.

Caesar Salad

Caesar Salad

Category, DifficultyBeginnerYields4 Servings
Prep Time10 minsTotal Time10 mins

Ingredients

Dressing
 1 clove garlic, minced or pressed
 3 tbsp lemon juice
 1 tsp dijon mustard
 1 tsp Worcestershire sauce
 2 anchovy filets, mashed or 1 tsp anchovy paste
  cup extra-virgin olive oil
 2 tbsp parmesan cheese, grated
 flaky salt and fresh ground pepper
Salad
 3 Romaine heads
 breadcrumbs or fresh sourdough or French loaf bread for croutons, optional
 fresh grated Parmesan
 fresh ground pepper

Steps

1

Combine all ingredients in a small bowl from garlic to anchovies (or paste). Slowly whisk in the olive oil to combine. Add in the grated parmesan and a sprinkle of flaky salt and pepper. Transfer to a jar and give a good shake. Let the flavors meld for a few minutes while preparing the lettuce and breadcrumbs or croutons.

2

Wash and dry romaine leaves, if necessary. Leave the leaves whole if smaller or cut large leaves into bite size pieces and place into a large salad bowl. Make your breadcrumbs or croutons, if using.

3

Toss romaine leaves with 1/4 cup of the dressing, adding more as needed. Top with breadcrumbs or croutons, freshly grated Parmesan and fresh ground pepper.

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