Wednesday, February 1, 2012

Caesar Salad

When Tom and I go out to dinner, we love starting our meal with a good salad.  But even better yet?  A good, garlicy Caesar Salad with lots of Parmesan cheese and fresh croutons.  Mmmmmmm.

For a long time I have been a fan of Cardini's Caesar dressing for when I make Caesar salad at home.  But guess what?  Do ya think there might be stuff in there that you and I wouldn't choose to put in our own dressing?  Yup.  You are just tooooo smart.


Okay, so since we are both so smart, here's a way to make a great Caesar salad at home...without bottled dressing.


  • 3 cloves garlic, peeled
  • 3/4 C mayonnaise
  • 5 anchovy fillets, minced or 1 t anchovy paste
  • 6 T grated Parmesan cheese, divided
  • 1 t Worcestershire sauce
  • 1 t Dijon mustard
  • 1 T lemon juice

  • salt to taste
  • ground black pepper to taste

  • Croutons

  • 1/4 cup olive oil
  • 3 cloves garlic, peeled
  • 4 cups day-old bread, cubed

    1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
    2. Heat oil in a large skillet over medium heat. Crush the remaining 3 cloves of garlic using the flat side of a wide chef's knife, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
    3. Place romaine lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
    Recipe compliments of
    Photo credit

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