My Caesar Salad
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
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!