Monday, January 21, 2013

Caesar Salad

There are several varieties of Caesar Salad dressings but I have found that this one is liked by anyone who has eaten it.  My daughter and I developed it together and it is still a family favourite.

Instead of raw or coddled egg, this recipe uses mayonnaise.  This avoids the risk of contamination by salmonella.

Get out a medium-sized bowl
Add in this order:
1-2 cloves garlic, pressed or smashed into a bowl
1-2 anchovies (or anchovy paste) pressed or smashed into the garlic in the bowl.
A touch of cayenne pepper or a dash of Tobasco, mashed into the garlic and anchovies
Two shakes of Worcestershire sauce (and YES, I had to take out the bottle to spell that!)
Smash it all together and then mix in an egg-sized blob of Best Foods (or Hellman's) mayonnaise (It is not sweet)
Mix well and then add the juice of one lemon.
Add some olive oil, mixing as you go until you get the desired consistency.
Taste and then add salt and freshly cracked pepper until you like what you have.

*Now...some people do not mix dairy and fish. Some only have this rule for liquid dairy and fish - if you allow cheese and fish, then add some freshly shaved Parmesean cheese. I do.

Wash cos/romaine lettuce three times, checking carefully for insects. Tear into salad-sized pieces. Towel dry or put in a salad spinner. Chill.

When serving, add salad greens to the bowl of dressing. Place on cold plates and top with croutons and Parmesean cheese (optional) for serving.

This should make enough dressing for 2 LARGE main-dish salads.

I usually make twice this much so I can have some for lunch the next day. I only use dressing and croutons on the portion I will immediately consume. That way everything stays crisp.


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