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Caesar Salad ala Steve
If you've only had Caesar salad with dressing from a bottle, try this one and you'll be amazed at the difference in quality. The original Caesar Salad was made in Tijuana for Hollywood visitors (named after the proprietor). As Steve writes below, it is absolutely essential to get the romaine bone-dry for the best salad. Prepare and refrigerate the lettuce at least 2 hours before serving, preferably more.
Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Greens
Categories: Appetizers, Salads, Side Dish, No Cook, Spring, Summer, Thanksgiving, Low Carb
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-= Ingredients =-
2 head Romaine
Dressing
1 can of anchovies
1/2 whole lemon, squeezed
1 clove Garlic, minced
5 tablespoons of olive oil
3 tablespoons of Red wine vinegar
1 1/2 teaspoon of Worcestershire sauce
1 Egg yolk
1 tablespoon of Dijon mustard
2 handful Croutons, Pepperidge Farm
2 tablespoons of Parmesan, grated
-= Instructions =-
Wash and dry lettuce carefully. I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours. I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself.
Crush the garlic and anchovies together until they are a fine paste. Whisk in other ingredients rapidly. Toss salad, shave parmesan cheese and add croutons at the last minute -- do not let lettuce sit with dressing on it or it will wilt.
Season with ground pepper to taste.
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