Tuesday, February 26, 2008

Caesar Salad

I've always been a sucker for croutons. My good friend Kristine fed me this and then taught me how to make it.

Print recipe only here

Serves 4

Romaine - 3 heads (I buy the organic ones that are three to a pack and are just the interior leaves - adjust if you but the bigger single heads)

Grate about ½ cup parmesan.

Combine in a blender:

* 1 T mayo
* juice of one lemon ( you can add more later if you want)
* 1-2 cloves garlic (I use a garlic press first, pressing it into the
* blender, If you don't have a press just chop it up a bunch first)
* 2 t Worcestershire sauce
* 2 t grey poupon dijon mustard
* 4 anchovies
* several turns fresh ground pepper

Blend until smooth, scraping sides of blender as necessary.

Add slowly while blender is running:

* 1/3 cup olive oil (you can use half canola oil if you want)

Don't spin too long on the blender or it will get WAY too thick. Just
blend until all the oil is emulsified in there.

Pour over romaine, add parmesan and toss to coat.

No comments: