Caesar salads are one of those staples that seem to appear on every restaurant menu no matter where you travel to. If it’s been a while since you’ve had a really great caesar, let us help you remember why it became such a classic in the first place. Forget about pre-made croutons and less than fresh Parmesan – this Caesar is bright and flavorful with freshly squeezed lemon balanced by salty anchovies, fresh croutons and a generous amount of fresh Parmesan. With the addition of grilled chicken, it’s the perfect light dinner for an evening dining alfresco at home or on vacation. Enjoy!
6 anchovy fillets packed in oil, drained or use anchovy paste
1 garlic clove
2 egg yolks
1 tablespoon yellow mustard
2 tablespoons Worcestershire sauce
½ cup vegetable oil
2 tablespoons olive oil
fresh ground black pepper
1/4 cup finely grated Parmesan
Chop together anchovy fillets, garlic, and pinch of salt, then mash using a fork until they become a paste. Scrape into a medium sized bowl. Whisk in egg yolks, juice of 1 lemon and the yellow mustard. Gradually whisk in olive oil, then vegetable oil, pouring it in a steady stream. Whisk the dressing until it is thick and becomes shiny and creamy looking. Whisk in the Parmesan, season with salt and pepper.
3 cups country bread, with crust coped into 1inch cubes
3 tablespoons olive oil
1 tsp garlic powder
Preheat oven to 425°. Toss bread with olive oil, garlic powder and salt and bake in a cast iron skillet or a baking sheet lined with parchment. Bake, stirring occasionally so they brown evenly, about 15-20 minutes or until golden brown. Set Aside
3 hearts of romaine
Homemade caesar dressing
fresh ground pepper
Wash 3 romaine hearts and separate the leaves, chop them into thirds. Fill each bowl with lettuce, spoon dressing onto the salad, and lightly toss. Add croutons, shaved Parmesan and freshly ground pepper.