This is my SECRET, SPECIAL, MOST REQUESTED AT FAMILY FUNCTIONS, DELICIOUS recipe for Caesar Salad.
Why has it taken me 2 years to post it?
Because I have always felt that I needed to keep some recipes a secret, and because I have never been able to get a photo of it!
I don't usually measure ingredients, so these are approximate. You may like more or less anchovies or more lemon juice, so taste as you go.
Stacey's Caesar Salad: (you can double this for a crowd)
2 heads of Romaine lettuce
1/2 can flat anchovies, chopped fine (you can use more if you like)
1 heaping tbsp of Hellman's REAL mayo (instead of a raw egg)
juice from half of a lemon
1 tbsp balsamic vinegar (my secret ingredient!!!!)
1 small garlic clove, minced
1/3 cup of good mild flavored olive oil
freshly ground black pepper
Parmigiano Reggiano curls for the top
Croutons:
Italian bread, cubed
olive oil and garlic powder (yes, I said garlic POWDER)
First make your croutons. You can do this in the a.m. and keep in a sealed container until you are ready to use.
In a bowl, toss your bread cubes with a little olive oil to coat and sprinkle garlic powder all over.
Bake in a 375F oven for about 12 minutes until crisp.
For the dressing, mix all ingredients in a bowl and slowly whisk in olive oil at the end until desired consistency.
I buy the romaine hearts that come 3 to a bag. This way, all I have to do is cut off the bottom cores and slice 2" thick pieces.
If you are not buying the 3 pack, then take your heads of romaine, and trim outer leaves and cores and keep only the bright crisp green pieces.
The key to a good salad is to keep the greens COLD and add the dressing JUST BEFORE SERVING!
There is nothing worse than eating a warm salad with soggy greens.
Another trick I use is that I wash my greens ahead of time, and keep them in the fridge with a damp paper towel covering them so they stay nice and crispy.
I got a little snazzy during the holidays and added some pretty red treviso for color, but I don't do that as a rule.
Just before serving, pour dressing over greens and mix well, add Parmesan curls on top or mix in with the dressing.
Grind black pepper over the top!
Enjoy!
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15 comments:
That is great! Looks Yummy-
where is your egg salad recipe? :)
Looks delicious!
I love a good Caesar salad and that looks great! Glad you decided it didn't need to be secret anymore. ;)
Oh, thanks for sharing your secret!
Yes, thank you for sharing! Wonderful salad. I love the cheese curls!
Me want now. This is my favorite salad. How's the boo boo healing?
So, I just bookmarked this! I never make Caesar dressing from scratch - but this looks amazing...um, this is going on my to do list and I'll u know how it comes out.
I love secret recipes and this is a must try for me.
I can see why it's so requested - looks like a winner.
This is a nice recipe. Wondering why you're using mayo instead of raw egg. Do you have concerns about the raw egg? Rick Perry scratchchef.com
Looks sooo good! I will try it(minus the anchovies, I am not brave!:)) I've been adding a little spinach to my caesars to add some nutrition and color.
How's you finger? Is it all better?
I love caesar salad, but you know I'm not crazy about anchovies, sort of like the way you feel about sundried tomatoes!
Sounds wonderful. I'm always looking for a way to make Caesar salad more interesting.
I'm glad you shared it. Sounds excellent. Good idea the mayo in place of a raw egg.
LL
Hi Stacey. I think I'm going to make this salad for my dinner group on Saturday. I don't use anchovies too much so I think I'll buy the paste in the tube. How much do you think I should use? I don't want an overly fishy taste and I'll only need enough for 4 people.
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