Classic Caesar Salad

At first glance, this may look like your typical Caesar Salad.  However, lots of love went into making this simple Classic favorite.  I grew the Romaine in my organic backyard garden.  The croutons are home-made.  The Parmesan is shaved, not grated.  The homemade Caesar dressing is lovingly blended to the perfect consistency.  Why do I like going the extra mile?  The answer is simple.  I love the taste that comes from creating simple, and flavorful dishes.


 

 

This salad took all of 15 minutes to assemble (with the exception of growing and washing the Romaine).  It is so worth the extra steps.  You will appreciate the difference in taste, texture, and flavor when you take a few minutes to assemble Crisp romaine, Whole-Grain Garlic Parmesan Croutons, and grated Parmesan tossed with traditional Caesar dressing. This salad would be a great accompaniment to any dish.  You can also add chicken for a complete meal.

 

 

 

Eat This With That

This salad pairs well with most any dish.  Some of my favorites are Mushroom Asiago Chicken, Parmesan and Basil Toasted Orzo, Chicken Cacciatore, Simple Caprese Chicken, and Tuscan Peasant Soup for a great soup and salad combo.

Classic Caesar Salad

Prep Time: 15 mins
Cook Time:
Yields: 6 Servings

Ingredients

  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove, minced
  • Sea salt to taste
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • ¾ teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons finely grated Parmesan
  • Freshly ground black pepper, to taste
  • 3 romaine hearts, leaves separated
  • Whole Grain Garlic Parmesan Croutons (see link above)
  • Parmesan, for serving

Method

  1. Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
  2. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil; whisk until dressing is thick and glossy.
  3. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
  4. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

FYI:

Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

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