(Eggless) Caesar Salad
3/4 C. olive oil
1/4 C. red wine vinegar
6 anchovy fillets, minced
4 tsp. minced garlic
1 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp. pepper
1 C. freshly grated Parmesan cheese (about 3 oz.)
1 lrg. head romaine lettuce
1 c. Croutons
Blend first 7 ingredients in processor or blender. Add Parmesan
cheese and blend just until combined. Season to taste with salt.
Can be prepared 2 days ahead; bring to room temperature and whisk before
serving. Tear romaine into bite sized pieces. . just before tossing
salad, top with a little more freshly grated parmesan. Serves 4.
This is easily increased.
How to prepare romaine:
Cut a inverted V (like a small Xmas tree) at the bottom of the
head. This will remove
core and some of the stuff stems. Trim off the top inch of
the head if the leaves
are a bit ragged. Now slice the head straight across in 1 inch
Wash and drain. Dry thoroughly (or dressing will not stick
Spin a salad spinner and drain on paper towels. Store in fridge.
When ready to add dressing, (this is how we do it at work) place
salad into a
deep bucket or bowl, add dressing and with a closed pair of tongs
or big spoon
stir the salad very vigorously and quickly to thoroughly coat the
Place into a bowl, top with parmesan and croutons. Serve immediately.
Caesar salad can not be made ahead of time because it wilts quickly.
Make the dressing ahead and have the lettuce ready and combine
at the last minute.
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to GROWLIES Index here