This Caesar Salad is a long time 40 year family favorite recipe. Use farm fresh romaine lettuce and juicy sweet fresh garlic for the yummiest dressing ever.
Makes 4 -8 servings
1 – 2 beads romaine lettuce
1 cup parmsan cheese shredded
2 cups course bread cubes
3 Tbsp melted butter
3 Tbsp olive oil
Fresh ground pepper
6 – 8 flat anchovy fillets mashed
2 – 3 cloves fresh garlic minced
1/8 tsp salt
fresh ground pepper
4 drops Worcestershire sauce
1 Tbsp Dijon mustard
3 Tbsp white wine or white balsamic vinegar
1/2 cup good olive oil
1 lemon juiced
Instructions to make:
Rinse & spin dry 1 or 2 heads of romaine lettuce
Make croutons by melting 3 tbsp butter in small bowl add 3 tbsp olive oil add pinch of salt and fresh ground pepper and stir. In a large bowl add 2 cups of course bread cubes and mix. On a parchment lined baking sheet spread out breadcrumbs in a single layer and bake in a 225 deg oven for about 20 minutes until golden brown and crispy. Let cool.
Drain 1 tin of flat anchovies’ place in salad bowl and mash with the backs of 2 forks until a paste form.
Mince 2 or 3 cloves of garlic ( Rocambole is a good choice as it is milder than others to eat fresh) and add to the anchovy paste, mash with the forks rubbing it all around the bowl. Add 1/8 tsp salt, a generous grating of fresh black pepper, 4 drops of Worcestershire and a tbsp of Dijon mustard. Rub this all around the bowl with the forks. Add 3 tbsp of either white or red balsamic vinegar and incorporate again all around the bowl. Add ½ cup of good olive oil and mix everything up all around the bowl again. Add the juice of 1 lemon mix and lastly add 1 egg. Mix everything around until creamy.
Grate 1 cup Parmesan cheese.
To assemble the Caesar salad, with the dressing in the bowl by hand tear the romaine leaves into the bowl. Add the Parmesan cheese and the croutons. Mix the salad to coat everything with the dressing. Enjoy!