This is truly the best Caesar Salad recipe. We eat this at least once a week. Add some cut up roasted chicken to the salad, serve with your favorite soup and this makes for a wonderful, light dinner. My Mother-in-Law, Sara is a gourmet cook and this is our version of her recipe. Sara has taken cooking classes from France to Vietnam, to give you an idea of the diversity of the dishes she masterfully prepares. She's always inspiring us to try new and interesting meals. I will be including a lot of Sara's recipes in the future. She's not only my beloved MIL, she's a very dear friend as well. Thank you for always being there, Sara!
Caesar Salad
5 tbsp extra virgin olive oil
1 coddled egg (boiled 1 minute)
1 tbsp Worcestershire
2 - 4 cloves garlic, minced
1 can anchovy filet's, minced, save the oil to add to dressing
Salt and pepper to taste
juice and zest of 1 lemon
fresh grated Parmesan cheese
1 head of romaine lettuce torn and ribs removed
1/2 red onion sliced thin
Croutons (optional)
Mix the oil, egg, Worcestershire, garlic, anchovy's, and the oil from the anchovies. Add salt and pepper to taste. Mix well, set aside. Shred the lettuce in a large salad bowl. Add sliced onion. Just prior to serving Toss the lettuce and onions in the prepared dressing. Top with freshly squeezed lemon juice. Toss and add croutons and Parmesan cheese to taste. Toss.
No comments:
Post a Comment