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| Susan's Classic Caesar |
There are so many wonderful salads out there but the one salad that never gets old is the Classic Caesar - crispy romaine lettuce tossed with Parmesan cheese and buttery garlic croutons is all it takes. The dressing needs a few more ingredients but once you have the dressing made, everything else is a snap.
Make your own Caesar dressing, it’s too easy not to and I promise, you will be thankful that you did.
Caesar salad is a wonderful accompaniment to almost any meal and can be tossed together in about 10 minutes - less if you have the dressing ready. So make the dressing ahead of time and all you have to do is toss.
My notes to you…
When I first learned how to make Caesar salad I was taught in the traditional way of using a coddled egg – lightly warmed with hot water which was pretty much a raw egg. I don’t do it like that anymore. My Caesar dressing is made with mayonnaise which gives it a creamier consistency and a longer shelf life.
Turn your Caesar into a meal by adding bay shrimp or grilled chicken.
Caesar Salad Dressing
¼ cup olive oil
¼ cup mayonnaise
2 Tbsp. fresh lemon juice (about 1 small lemon)
1 Tbsp. red wine vinegar
1 clove garlic, finely minced
1 tsp. Dijon mustard
½ tsp. anchovy paste or 2 anchovy fillets
¼ tsp. kosher salt
1/8 tsp. black pepper
¼ cup grated Parmesan cheese
Place all ingredients together in a bowl and whisk to blend. This dressing will keep well in the fridge for a couple of weeks.
For the salad;
Chopped Romaine Lettuce
Croutons
Parmesan cheese
Optional; bay shrimp or grilled chicken
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