Give Unto Caesar
We really love a bold, garlicky Caesar Salad – especially in the summer when it can be topped with grilled chicken or steak to make a complete meal.
There are very few bottled dressings I’ve ever tried and liked. It is so easy to make a great one from scratch. (I’ve been making this one for fifteen years). The same is true for croutons. You can’t buy good ones. I like to make them with rosemary focaccia from the day-old rack at Meijer.
The Caesar Salad has an interesting and conflicting history. Unlike the original recipe, I don’t use egg in mine.
Caesar Salad Recipe
- ¼ cup Olive oil
- 2 Garlic cloves, halved
- Salt, to taste
- Freshly-ground black pepper, to taste
- 3 cups Italian or French bread in 3/4 inch cubes
- 2 Tbs Dijon mustard
- 4 Tbs Fresh lemon juice
- 4 ea Garlic cloves, crushed
- 4 Tbs Worcestershire sauce
- 1 Tbs Tabasco sauce
- 1 tsp Salt
- 8 ea Anchovy fillets (or 2 Tbs of anchovy paste)
- 1-1/2 cups Extra Virgin Olive oil
- 1/2 cup Grated Parmesan cheese
- 3 Romaine lettuce hearts, pale green inner leaves, washed, dried, cut into 1 inch pieces
- Shaved Parmesan cheese
- Preheat the oven to 350 degrees.
- In a small saucepan heat the oil and garlic over moderately-low heat. Remove the mixture from the heat, let it stand for 10 minutes. Discard the garlic. Add salt and pepper to taste.
- In a bowl toss the bread cubes with the oil mixture and then spread them on a baking sheet. Bake them in the middle of the oven for 12 to 15 minutes, or until they are golden.
- In an electric blender or food processor, add all of the ingredients except the olive oil and process until completely liquefied.
- Slowly drizzle in the oil, and process on high speed until thick and emulsified. Add the grated Parmesan cheese. Taste and adjust the seasoning. Refrigerate unused dressing.
- In a large bowl toss the romaine with the croutons and enough of the dressing until the salad is combined well and sprinkle the salad with shaved Parmesan.