- For croutons:
- 1 teaspoon minced garlic
- 2 tablespoons extra virgin olive oil
- 3 cups day old bread, cubed
- For Dressing:
- 3/4 cup mayonnaise
- 5 anchovy fillets, minced
- 4 tablespoons grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoon lemon juice
- Salt and pepper to taste
- 1-2 heads romaine lettuce, cut into bite sized pieces
Traditional Caesar Salad is delicious and actually easy to make
Tales of the Dinner Belle
By Brenda Stanley
There is nothing like a well-made salad. One of my favorites is the traditional Caesar salad. I love anchovies, which I know is kind of weird. I actually eat them out of the can. (I can hear you cringe) Well, you don’t have to enjoy them like that to appreciate their subtle flavor in Caesar salad. This salad is simple to put together, but the flavors are so much better than any of those bagged versions in the store and so much better than the bottled dressing. And the homemade croutons really add both flavor and texture. They are super easy to make and add so much to this dish. You can serve it as a side or even have it as a meal. Add some grilled chicken or shrimp and you’ve gone a delicious, yet easy dinner.
Belle’s Caesar Salad
1 teaspoon minced garlic
2 tablespoons extra virgin olive oil
3 cups day old bread, cubed
3/4 cup mayonnaise
5 anchovy fillets, minced
4 tablespoons grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoon lemon juice
Salt and pepper to taste
1-2 heads romaine lettuce, cut into bite sized pieces
For the croutons: place the bread cubes in a large bowl. Drizzle with the oil mixture and toss to coat. Place on a rimmed baking sheet and bake for 15 minutes at 350 degrees. Cool and store in airtight container.
For the dressing: Mix together the mayonnaise, anchovies, cheese, Worcestershire sauce, Dijon and lemon juice until well blended. Salt and pepper to taste.
In a large serving bowl, place the lettuce. Add half the dressing and toss to coat. If you need more dressing, add it by spoonful’s and toss until salad is coated but not overwhelmed. Serve with croutons on top. Store extra dressing in airtight container in the fridge.