Caesar Salad
Is everybody craving the same thing? It seems like this salad is making a comeback. As I munch on my Caesar Salad at home, I've already seen a few posts this week on my social media about this recipe. Just as everybody else is making the same salad, I am also doing the same thing, with a slight variation of course. I confess that when I made this recipe, I did a shortcut. I subbed the raw egg yolks to store-bought mayonnaise since I am pregnant! Also, I didn't have the energy to emulsify this dressing from scratch. I am also going to use my little one inside as an excuse for devouring bowls of these. Whatever the baby wants (for now) he shall receive.
For Caesar Dressing:
6ea Anchovy Fillets in Olive Oil, mashed
1ea Garlic Clove, microplaned
1C Mayonnaise
2T Lemon Juice
1/2t Worcestershire Sauce
1/2t Dijon Mustard
1/4C Parmesan Cheese, microplaned
Black Pepper
Salt
Using a mortar and pestle, mash the anchovy fillets until they turn into a paste. Add the microplaned garlic with the anchovy and mash together and then set aside. In a bowl, add mayonnaise, lemon juice, Worcestershire sauce, dijon mustard, parmesan cheese, black pepper, and the anchovy/garlic paste. Whisk together and adjust the seasoning with salt or lemon juice if needed.
Romaine Lettuce, cut and washed
Caesar Dressing
Parmesan Cheese, microplaned and shaved
Croutons
Black Pepper
Toss everything in a big bowl and adjust the garnishes to your preference.
Here are some items I recommend to use alongside this recipe!
Disclosure: When you purchase something through these links - As an Amazon Associate I earn from qualifying purchases. #CommissionsEarned
OXO Good Grips Large Salad Spinner
Gorilla Grip 100% Granite Slip Resistant Mortar and Pestle Set
