Thursday, March 17, 2011

Family Recipe: Caesar Salad Dressing

My mom's Caesar Salad is, to me at least, better than any that I can get at a restaurant.  There are always enough croutons and the dressing is light, but definitely garlicky.  Sometimes the dressing is a bit finicky, so make sure that you taste it frequently as you add ingredients, particularly the salt, lemon juice, and garlic.  If you top this salad with grilled chicken it makes a full delicious meal. N and I paired the salad with homemade pizza last weekend, and I left half my pizza uneaten in favour of eating more salad. Note: this dressing contains raw egg, so please be careful and don't try to save the dressing.

caesar salad dressing recipe

Caesar Salad
From Kim

1 egg
1/2 cup olive oil
1 clove garlic, crushed
1/2 tsp. cracked pepper
1/2 tsp. salt
juice from 1/2 lemon
1 tsp. Worcestershire sauce
3 tbsp. Parmesan cheese

Whisk egg in measuring cup; add the olive oil and blend.  Add the remaining ingredients to the oil with the cheese being added last.  Refrigerate until needed; make ahead of time to blend flavours (you may want more garlic).

To make croutons:
1 clove garlic, crushed
3 tbsp. butter
baguette (day old), cut into cubes

Heat butter in a non-stick frying pan over medium heat until the butter bubbles slightly. Add the garlic and bread cubes and cook til golden brown on all sides.

To put it all together: Toss two heads of Romaine lettuce, chopped into small, bite size pieces with dressing and croutons. Grate fresh Parmesan cheese on top to serve.

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