Keirsten Hinkle

Week 28: Caesar Salad

Romaine lettuce? Wow, our baby is getting long at 15 inches and slowly getting bigger at 2.25 pounds. My favorite salad is Caesar salad. I have always loved the flavors of sharply salty tinned anchovies blended with bright lemon, spicy garlic, and buttery cheese. It’s a classic salad that many people love-an almost you can’t go wrong if you serve this at a dinner party dish. I didn’t include the classic raw egg in this dressing as mom can’t be consuming raw or undercooked foods. It’s still delicious as it is:)

Ingredients:

Dressing:

5 garlic cloves

2 whole lemons, squeezed for juice

1 Tablespoon anchovy paste or ten filets

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup olive oil

1 teaspoon pepper

Salt to taste-be careful the anchovies and parm have a lot of salt

½ cup shaved Parmesan

Croutons:

Round loaf of country style bread, cubed

1 stick butter

1 cup olive oil

1 tablespoon dried parsley

1-2 cups shaved Parmesan cheese

 

2 heads Romaine lettuce, washed and chopped into your favorite salad sized pieces

Anchovy filets (if you are using to top salad)

1-2 cups shaved Parmesan

Make the croutons:

Preheat oven to 350. 

On the stovetop, place butter in a large saucepan or cast iron pan and melt over medium low heat. Add the diced garlic and sauté for a few minutes. Add the cubed bread. Add a ½ cup of olive oil and the parsley flakes. Stir to make sure everything is coated. No dry spots should show-if they do add more olive oil. Place them on a sheet pan flat. Sprinkle about half a tub of Parmesan cheese over the top or more if you desire. Place in the oven and toast for 15-30 minutes depending on how hard you like your croutons. Cool on the counter.

Make the dressing:

Add to a blender all the ingredients and blend. If the dressing is too thin(different amounts of juice come from different lemons) keep adding olive oil until it has the right consistency.

 

Add romaine to a large salad bowl and toss with the croutons, a tub of shaved Parmesan and with as much or little dressing as you like. Top with anchovy filets (if you are using).