Caesar Salad is a big favorite at StoneGable. It is served for lunch or dinner at least once or twice a week.
If you have been a follower for any length of time, you have seen Caeser Salad often on the weekly menu.
Homemade dressing makes all the difference in the world!!!!!!
This is the BEST CAESAR SALAD YOU WILL EVER EAT… not bragging, only truth!
It’s really all about the dressing!
I make mine in a blender, but it could be made by hand as well.
Make a double or triple batch and freeze the leftover dressing in ice cube trays. Pop out the frozen dressing and keep it frozen in a ziplock freezer bag or a plastic container. When you want to make a caesar salad take out a couple cubes and let thaw. Easy, convenient and extraordinarily yummy!
These great disposable containers, from a restaurant supply store, are perfect for freezing leftover dressing.
This is a recipe to try! It will surely be a favorite!
StoneGable Caesar Salad
2 heads of romaine, rinsed, dried and torn into pieces or 1 bag of romaine lettuce
These are so easy and economical. And they taste WONDERFUL!
1 loaf day old crusty bread (I had an Italian baguette in the freezer)
olive oil or butter
Preheat oven to 400 degrees.
I always keep crusty bread in the freezer. When a loaf gets a little old, I make croutons. If you have a fresh loaf, leave it out to get a little stale. One or two day old bread from the grocer’s is perfect!
Cube bread and put it on a large rimmed baking sheet.
Drizzle olive oil (or melted butter, or both) over bread cubes. Sprinkle with garlic salt and herbs of your choice. I sprinkled on a very light dash of Tuscan herbs.
Bake for about 20 minutes, turning once until they are golden brown. Cooking time depends on the denseness and freshness of the bread. Watch your croutons closely, I always seem to burn mine!
2 large garlic cloves (use 1 if you like less garlic)
1 tsp Dijon mustard
1-2 TBS Worcestershire Sauce (I have a heavy hand with Worcestershire)
4 anchovy fillets~ don’t skip this!
juice of 1 lemon (I use 2- I like it lemmony)
1/2 ~2/3 cup LIGHT olive oil or vegetable oil
coddled egg or 1/4 cup egg substitute
Add To Salad
1/2 cup parmesan cheese, freshly grated
To Make Dressing
Coddle egg and set aside.
To coddle egg: Boil enough water in a small saucepan to cover an egg. Once the water is boiling, add an egg in it’s shell. Turn off heat and let it sit for 1 1/2 minutes. Take it out of boiling water to stop cooking. (When you crack the egg it will look raw. The white part of the egg will look just slightly opaque near the shell.) If you don’t want to coddle an egg, use egg substitute. See note above.
Put the garlic, mustard, Worcestershire Sauce, anchovy fillets and lemon juice in the blender. Process until smooth.
While the blender is running add a continuous stream of oil, very slowly. Process until oil is incorporated.
Add coddled egg. Process until incorporated. If you add egg substitute the dressing will be a little thick, almost like a garlic lemon mayonnaise, but delicious.
Add pepper and process.
To Assemble Ceasar Salad
Put lettuce in a large salad bowl.
Add dressing. Toss well to cover all the lettuce. Don’t overdress salad. It should not drip in dressing, but be lightly coated.
Add Parmesan cheese and croutons.
Toss. And plate.
Add intensly flavored chopped anchovy if your are adventurous.
YOU WILL LOVE THIS SALAD!