This is how the original Caesar salad is made. Fresh ingredients, quick preparation~ ice cold crispy lettuce with a tang and one killer wooden bowl. I’ve omitted the raw egg from the formula (which you won’t miss, I promise.) When prepared in front of your guests, this salad becomes a happening. Caesar is king of the salads.
- 4 Large Romaine Hearts
- 2 Cloves Garlic
- 3 Tbsp. Dijon Mustard
- Juice of One Lemon
- 1 Tsp. Worchester Sauce
- 1 Tsp. Anchovy Paste
- 1/3 Cup Extra Virgin Olive Oil
- 1/3 Cup Canola Oil
- Fresh Cracked Black Pepper to Taste
- ½ Tsp. of Salt
- ½ Cup Shaved Parmesan
- Two Cups of Croutons~Baguette, A Drizzle of Olive Oil, A Shake of Granulated Garlic.
Large Wooden Salad Bowl/Tongs/Whisk, Chef’s Knife/Fork
Prepare the Croutons
Cut a baguette into ¾ inch slices (if you freeze baguette for a few minutes, it will be easier to slice). Cut each slice into fourths or sixths depending on how large you like your croutons. Place croutons on baking sheet, drizzle with extra virgin olive oil, dust with granulated garlic. Place in a 325° oven until croutons are brown and crunchy.
Prepare the Salad
Add the two cloves of garlic and the salt to the large wooden salad bowl. Using your fork, mash the garlic/salt into a fine paste. Add the Dijon mustard and stir with a whisk. Add the Worchester sauce, juice of the lemon, anchovy paste and black pepper to the garlic/mustard mixture. Beat the mixture well with the whisk. Slowly add the olive oil in a very slow stream. When the olive oil is incorporated, slowly add the canola oil~mixing with the whisk. Remove half the dressing from the bowl.
Cut the Romaine into bite size pieces, add Romaine to the bowl with dressing. Toss with tongs, add croutons and toss again (add more dressing if necessary). Plate up salad onto dinner plate. Garnish with shaved Parmesan and fresh cracked pepper.