Caesar Salad
My presentation of this classic salad might throw some people, but the use of the whole leaves is actually closer to the style of this dish as it was prepared in its place of origin, Tijuana. You can of course cut the leaves up if that is more to your liking. But, do give this more “finger food” style a try. You might like it. Also, the original Caesar dressing did not include anchovies. Rather it used Worcestershire Sauce (which contains anchovies). However, I do like to add one to my dressing for the umami effect.
Caesar Salad Recipe
Ingredients
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12 Leaves of Romaine Lettuce
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½ Cup Freshly Grated Parmesan Cheese
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For the Croutons:
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½ Loaf Bread (Preferably a Day Old and Cut into ¼-inch Dice)
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3 Tablespoons Extra Virgin Olive Oil
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1 Teaspoon Garlic Powder
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1/2 Teaspoon Kosher Salt
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½ Teaspoon Ground Black Pepper
For the Caesar Dressing:
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¾ Cup Mayonnaise (Either a Good Store Bought Version OR My Recipe)
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1 x Salted Anchovy (Mashed with the Back of a Fork)
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½ Teaspoon Dijon Mustard
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1 Teaspoon Worcestershire Sauce
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1 Tablespoon Lemon Juice
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1 Pinch Kosher Salt
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1 Pinch Freshly Ground Black Pepper
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Instructions
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For the Croutons:
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Toss the diced bread in the olive oil, garlic powder, salt and pepper.
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Place on a baking sheet and bake in a 300 degrees Fahrenheit oven until golden and crisp.
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Remove from the oven and keep to one side.
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For the Caesar Dressing:
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Combine all of the ingredients for the Caesar Dressing.
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To Compose the Dish:
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Rinse and dry the romaine leaves and lay on a salad plate with the widest portion of the leaf towards the center.
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Drizzle the sauce over the leaves.
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Place plenty of croutons across the salad.
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Sprinkle the grated Parmesan over the salad.
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Finish with one more good crack of freshly ground black pepper.