I always forget about Caesar Salad. I think it got so overplayed years ago that I simply stopped “seeing” it on the menu (along with the inevitable “add-ons” of grilled shrimp or chicken, am I right?).
And I stopped making it too – which is a shame because I have a great recipe! So I pulled it out recently and served it up for dinner.
And my family was all like, “Is this Caesar Salad”?
And I was like, “Yep”.
Like any good version of this classic recipe, it has croutons, parmesan and of course, romaine lettuce.
But there a few minor tweaks that I think you’ll like. For one, the dressing does not contain a raw egg – great if (like me) you’re concerned about food safety or if you’re avoiding eggs in general. A little sour cream replicates that creaminess of the egg, and you will not miss it.
Also missing are the anchovies. I know, I know, a “real” Caesar salad dressing must contain these little fish. I use Worcestershire sauce (which contains anchovies) instead.
Next? Homemade croutons. Once you’ve made you’re own (and see how ridiculously easy they are,) you will never buy those dessicated, tasteless boxed ones again.
Finally, the cheese. Instead of finely grating the parm, I use a vegetable peeler to create long slivers. Not only does it look so pretty atop the salad, it is a powerhouse of flavor.
Clearly, I had forgotten just how satisfying this salad can be – the crunch of the croutons, the creamy dressing, the sharp cheese. It is definitely going back into rotation.
Give it a try!
For the croutons:
3-4 cups of any good crusty bread, cut into 1″ cubes
2 T. olive oil
salt and pepper to taste
For the salad:
1 large garlic clove, minced and mashred to a paste with a pinch of salt
1 T. lemon juice
1 T. Worcestershire sauce
1 t. Dijon mustard
3 T. sour cream
¼ t. pepper
½ c. olive oil
Parmesan “strips”, made by using a vegetable peeler to create long strips peeling long strips
1 head romaine lettuce, rinsed, patted dry and torn into bite-sized pieces
Make the croutons: Preheat oven to 350. Toss the bread cubes and olive oil in a large bowl till the cubes are evenly coated. Season with salt and pepper and spread in a single layer onto a baking sheet. Bake, stirring occasionally, until cubes are crisp and golden brown (about 15 minutes). Let cool.
Make the salad: In a large salad bowl stir together the garlic paste, lemon juice, Worcestershire sauce, mustard, sour cream and pepper. Add the oil in a thin stream, whisking until dressing is emulsified. Season to taste. Add the romaine and toss to coat. Pass the cheese and croutons separately.