Caesar Salad
Aren’t we all in need of a salad right about now? This Caesar Salad recipe was given to me by my sister-in-law Lissa at the very beginning of my relationship with Gary. She must have known that I was in for the long haul to be willing to share this gem. Or maybe it was entrapment? Either way, it is the only Caesar Salad that I’ve made since and as far as I’m concerned, it’s perfection.
If I am making the salad in advance, I prepare the dressing in the bottom of my large wooden salad bowl and layer the salad ingredients on top. Just before serving, I mix well to incorporate the dressing.
Finally, you don’t need me to tell you that this would be fabulous topped with a chicken breast, salmon filet, or some grilled shrimp…you know the deal. Enjoy!
Caesar Salad
Ingredients
- 4 cloves garlic
- 1 can anchovies in oil
- 1 tsp Worstershire sauce plus more to taste
- 1 tsp Coleman's mustard powder
- 1/2 lemon, juiced plus more to taste
- olive oil to thicken approximetely 1/2 cup
- 3 heads romaine lettuce cleaned and cut into bite-sized pieces
- freshly grated Parmesan to taste
- croutons optional
Instructions
- Mince garlic and anchovies to create a paste. Put the paste in a large wooden bowl, along with the anchovy oil. Add Worstershire, Coleman's, lemon juice and stir with a fork, until well combined and the anchovies dissolve.
- Drizzle in the oil while stirring to thicken. Taste along the way to determine when you have the right balance. If desired, add another splash of Worstershire and an additional squeeze of lemon.
- Toss with romaine, just before serving. Top with Parmesan and croutons, if using.