Sep 22 2008 - Aug 11 2013

Ceaser Salad Dressing

567g Romaine Lettuce
340g Garlic Flavoured Croutons
9g Minced Garlic
5 Anchovy Fillets
2.25g Salt
1g Ground Black Pepper
60mL Egg Yolks
60mL Lemon Juice
30mL Olive Oil
270mL Canola Oil
170g Finely Grated Parmesan (Or 85g, depending on how cheesy you want the dressing).
  1. Separate the romaine into leaves. Clean and dry thoroughly. Tear or cut into pieces if necessary. Refrigerate until ready to serve.
  2. Prepare croutons and hold at room temperature until ready to serve.
  3. Mash together the garlic, anchovy fillets, salt, and pepper in a bowl to form a relatively smooth paste. Add the egg and the lemon juice and blend well. Gradually add the olive oil, whisking as it is needed to form a thick emulsion. Stir in the Parmesan. Adjust seasoning with salt and pepper if necessary.
  4. For each serving, combine 57g greens with 30ml dressing, tossing gently until evenly coated. Garnish with a few croutons.

*Yields 10 appetizer sized servings.*

If you want keep the leaves whole and lightly dress them with the Caesar dressing. Garnish the plate with croutons, and shaved curls of Parmesan cheese over the top of the salad.

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