Italian | Caesar Salad

Posted on June 13, 2011

I got the original recipe from a magazine back in 1984. I eliminated the egg yolk, and added Dijon and balsamic vinegar. I made a few other adjustments as well. It's a little different than a regular Caesar, and very tasty. We love it.

Yield: 6 servings

Ingredients

SALAD

1 clove garlic, finely grated (I use a microplane)

1 scant teaspoon anchovy paste (more if you'd like)

3 tablespoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

2 teaspoons balsamic vinegar

1/2 cup extra-virgin olive oil

kosher sea salt, to taste

freshly ground black pepper, to taste

6 cups romaine lettuce, rinsed, dried, crisped torn into bite-sized pieces

3/4 cup grated Parmigiano Reggiano

 

CROUTONS

1/2 pound sweet French, Italian, or Olive bread, cut into 1-inch cubes (about half a loaf)

extra-virgin olive oil

 

Method

CROUTONS

Place bread cubes on parchment lined baking sheet. Drizzle with olive oil, toss. Bake in pre-heated 375 degree oven for 10 minutes or until golden brown.

SALAD

Add garlic, anchovy paste, lemon juice, Worcestershire, Dijon, and balsamic to a small bowl. Slowly whisk in olive oil to emulsify. Season with salt and pepper.

Put romaine in a salad bowl, pour dressing over and toss. Add Parmesan and toss again. Top with croutons.

 

(Adapted from "Caesar Salad" recipe, Better Homes and Gardens: All-Time Favorite Recipes 1984 magazine.)