Caesar Salad

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caesar salad

One of my fondest childhood memories is going to dinner at our family’s favorite restaurant. I always ordered Caesar Salad – the waiter would prepare it at our table-side and I thought that was the coolest thing ever! This is still my favorite salad to this day.

Caesar Salad
  • 2 cups French bread, cut into large cubes
  • ¼ cup melted butter
  • ¼ cup finely grated Parmesan cheese.
  • 1 garlic clove, minced (if you don't like the super strong garlic flavor, use 2 cloves of roasted garlic)
  • 1 tsp anchovy paste
  • 2 Tbsp garlic vinegar or sherry vinegar
  • 1 egg yolk
  • 1 Tbsp Dijon mustard
  • ¼ cup canola oil
  • Romaine lettuce, chopped into bite-sized pieces
  1. Croutons:
  2. Preheat oven to 400 degrees F
  3. Toss the bread cubes in melted butter, salt and pepper to taste
  4. Transfer to a cookie sheet.
  5. Bake for 9 minutes
  6. Salad Dressing:
  7. Combine grated Parmesan Cheese, garlic, anchovy paste, vinegar, egg yolk, Dijon mustard.
  8. As you whisk all these ingredients together, slowly stream in the canola oil and continue whisking until you get the consistency that you like. I tend to like the dressing super thick so I don't use much oil.
  9. Toss in Romaine lettuce.
  10. Garnish with croutons, shaved Parmesan cheese and a dash of black pepper.
  11. Notes:
  12. - I use a Magic Bullet to finely grate the Parmesan cheese. You can either use a food processor, or the finest setting of your cheese grater.
  13. - To mince the garlic, I use a Microplane
  14. - I used to make this dish with whole anchovies but it was such a waste to use only a couple then toss (or attempt to eat the rest of the anchovies in the can...yuck). I found the anchovy paste and now, I just use what I need and store the rest in the fridge till next time I make this dish.


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