After a few days of glorious sunshine, I was so ready to set aside the soup pot and dig out the big ol’ salad bowl. Salad as a main course made its 2009 debut! As you well know, the only low fat ingredient in a Caesar salad is the lettuce, but hey, bikini season is still months away.
This is called a Friends and Family recipe because you should honestly only eat it with friends and family. The garlic and other strong flavors in this salad will, um, make your presence known. Best enjoyed with others who are indulging with you.
About the garlic and anchovies … you can reduce the amount of garlic if you must (but that begs the question of why), and even if you are one of those people who have never eaten an anchovy and are convinced that they are just about the grossest thing that could ever be added to a salad, do give it a go at least once. There are more than the 7 anchovies listed in the ingredients in one of those little tins, and honestly, I’ve been known to up that anchovy count by nearly 50% cuz they just MAKE the salad. Trust me here people!
Homemade croûtons are perfect with this salad. Just cube some bread (grab one of those 2 packs of bread at Costco, enjoy one loaf fresh and use the other for croûtons!), toss with a bit of olive oil, and bake at 300 degrees for about 40 minutes, stirring half way through the baking.
Romaine, torn into pieces
Fresh lemon juice
Freshly ground black pepper
Parmesan, grated or shaved
4 TBS roughly chopped garlic
7 anchovy fillets
1 1/2 tsp Coleman’s dry mustard
2 TBS lemon juice
1 TBS Worcestershire sauce
Dash of hot sauce (I prefer Crystal)
1/2 tsp salt
1/2 tsp ground black pepper
2 TBS red wine vinegar
1 3/4 cups olive oil (approximate)
1. Add everything except the vinegar and oil to a blender. Process at high speed for 20 seconds. Add vinegar and process for another 20 seconds.
2. With the blender on low speed, slowly drizzle in the oil. The mixture will turn more creamy in texture, and the little whirlpool in the center will shrink in size. When that whirlpool disappears altogether, stop adding oil.
3. Refrigerate at least 30 minutes.
To assemble the salad, toss the lettuce with just enough Caesar dressing to coat lightly. Add a squeeze of fresh lemon juice, black pepper, croûtons, and Parmesan and mix gently.
- I’ve been making this for years now, and have never had a problem with the raw eggs.
- The amount of oil required actually depends on the temperature. Warmer days require more oil than colder days.