Monday, April 23, 2012

Caesar Salad

It's your lucky day!  

Here is the recipe for our ever so delicious, mouth watering, Caesar Salad recipe.  We love it so much, we make it at least once a week and we always use the entire head of roamine and no salad EVER goes to waste!

My husband and I have tweaked this recipe over many years.  My husband used to be the Caesar salad master, and always used his father's recipe.  His Dad's dressing contained the usual Caesar dressing ingedients, along with red wine vinegar and a coddled egg.  I am a vegetarian with some egg issues (squirming or gagging!), so I have never really liked having the egg in the dressing (and always hated being the one to make it!).  We eventually made the same dressing, just omitting the egg altogether, and it was a good improvement. 

My Mom makes a killer Caesar salad as well and I grew up loving it.  She puts fresh mushrooms and some grated mozzarella in it.  It wasn't until I was older and I tried making it myself that I realized how much oil went into it, as well as mayonnaise, and that stink'n egg again!  I played around with her recipe, too, but still knew there must be a better variation out there.

So, this brings us to my current recipe.  It is a combination of my Mom's recipe and my Father-in-law's.  Oddly enough, it's kind of a variation of the Caesar Dressing in the More Time Moms Family Meals cookbook.

Mix all the ingredients together in a jar

Best garlic press ever!  By Zyliss

Key ingredient #1 - a huge pile of top quality, freshly grated Parmesan

Key ingredient #2 - homemade garlic croutons

Caesar Salad Recipe
Shake together in a jar:
1 - 2 cloves of garlic, crushed
juice from half a lemon
1 tsp of Dijon mustard (I like to use 1/2 seedy Dijon)
1 - 2 tsps of mayonnaise
dash of Worcestershire
1/4 cup olive oil
freshly ground black pepper and salt

1/2 cup of freshly grated Parmesan cheese

half a baguette
3 cloves of garlic, crushed
olive oil
salt and pepper

Cube the baguette into whatever size bite you please.  Spread the baguette pieces out on a stoneware dish (we use our Pampered Chef stoneware) or a cookie sheet if you don't have one.  Gently toss them with the garlic, salt and pepper and a generous drissle of oil.  Bake in the oven at 350 degrees celcius for approximately 25 minutes.  Stir halfway through.

Mix dressing with 1 head of well washed and dried romaine lettuce.  Add Parmesan and cooled croutons and enjoy, enoy, enjoy!!!

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