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!
where is your egg salad recipe? :)
I love caesar salad, but you know I'm not crazy about anchovies, sort of like the way you feel about sundried tomatoes!