Caesar Salad (with Homemade Dressing)
I got a great deal on romaine lettuce the other day. And I have been craving a really big, creamy, delicious caesar salad. But of course no dressing in this house, so time to find a great, easy recipe.
The trick to caesar dressing is the anchovy. Seriously. It sounds gross, but it is worth having some. You can buy anchovy paste in a tube, it lasts forever, and sits in your fridge, ready for your caesar dressing (and your puttanesca...or to take your pasta sauce to another level). And of course real parmesaen cheese to grate makes a world of difference, but use what you have!
1 tsp anchovy paste
2 tbsp lemon juice (I doubled this, because I like extra tang)
1 tsp dijon mustard
1 tsp worcestershire sauce
1/2 c mayo
1/4-1/2 c plain yogurt
1/2 c fresh grated parmesaen cheese (or use the stuff in the jar...I won't judge you!)
1/2 tsp Aussie Lemon Pepper Salt
2 tsp Herb and Garlic dip mix
2 large romaine lettuce heads
Whisk together in the bottom of your salad bowl. This made a BIG salad, 2 large heads worth of romaine. If you want a smaller one, half the dressing. Let sit in the fridge while you make the breadcrumbs.
Breadcrumbs:
3 slices sourdough bread, cubed
1/4 c butter
3 tbsp Provence EVOO
4-5 grinds of saffron salt
Melt butter and EVOO in a pan. Put cubed bread in and toss well. Saute until bread is nicely browned and crispy. Cool in the pan.
Chop the romaine, add to dressing. Add cubed bread, bacon bits (real is best), and toss until well covered. Enjoy! Winston ate 2 huge plates of this, and Burke is still talking about the crunchy parts (he liked the breadcrumbs).
