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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is how I make a Ceasar's Salad. I like to emulsify the dressing and leave off the fanfare. Ingredients:
6 cups romaine lettuce hearts; torn into bite size pieces |
2 beaten egg yolks |
1 teaspoon red wine vinegar |
2 teaspoons lemon juice |
1/2 teaspoon worcestershire sauce |
1 minced garlic clove |
5 mashed anchovy fillets |
1/2 teaspoon mustard powder |
1/4 teaspoon salt |
1/4 teaspoon cracked black pepper |
1/3 cup extra virgin olive oil |
1 cup croutons |
1/4 cup grated romano cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Wash the Romaine leaves, break into bite size pieces; drain and chill for maximum crispness until ready to serve.
2. Beat the egg yolks, vinegar, lemon juice and Worcestershire Sauce together.
3. Add minced garlic, mashed anchovies, mustard powder, salt and pepper.
4. Mix by beating until the dressing is thoroughly blended. Add olive oil a little at a time and beat to emulsify.
5. Toss Romaine lettuce pieces with Romano cheese and croutons; add dressing to the salad and toss to mix.
6. Serve immediately on chilled salad plates.
7. Garnish with parmesan cheese.
8. Cesar's Salad was originally made in 1924, by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico.
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