Thursday, July 6, 2017

Susan's Caesar Salad Dressing

Susan's Classic Caesar 
There are so many wonderful salads out there but the one salad that never gets old is the Classic Caesar - crispy romaine lettuce tossed with Parmesan cheese and buttery garlic croutons is all it takes. The dressing needs a few more ingredients but once you have the dressing made, everything else is a snap.

Make your own Caesar dressing, it’s too easy not to and I promise, you will be thankful that you did.

Caesar salad is a wonderful accompaniment to almost any meal and can be tossed together in about 10 minutes - less if you have the dressing ready. So make the dressing ahead of time and all you have to do is toss.

My notes to you…
When I first learned how to make Caesar salad I was taught in the traditional way of using a coddled egg – lightly warmed with hot water which was pretty much a raw egg. I don’t do it like that anymore. My Caesar dressing is made with mayonnaise which gives it a creamier consistency and a longer shelf life.

Turn your Caesar into a meal by adding bay shrimp or grilled chicken.

Caesar Salad Dressing

¼        cup      olive oil
¼        cup      mayonnaise
2          Tbsp.   fresh lemon juice (about 1 small lemon)
1          Tbsp.   red wine vinegar
1          clove   garlic, finely minced
1          tsp.      Dijon mustard
½        tsp.      anchovy paste or 2 anchovy fillets
¼        tsp.      kosher salt
1/8      tsp.      black pepper
¼        cup      grated Parmesan cheese

Place all ingredients together in a bowl and whisk to blend. This dressing will keep well in the fridge for a couple of weeks.

For the salad;
Chopped Romaine Lettuce
Parmesan cheese
Optional; bay shrimp or grilled chicken

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