CAESAR SALAD
RECIPES
CAESAR SALAD
This is my mom’s famous Caesar salad recipe, she’s been making it since before I was born. It has always been a family favourite. Over the years we’ve paired it with spaghetti, lasagna, steak, backyard barbecued burgers (beef or veggie), you name it. More recently we pair it with my personal favourite pasta dish roasted tomato and olive spaghetti.
I’ve lived away from my parents for ten years now and have found that cooking family recipes like this one really brings a sense of home.
I hope this salad brings as much joy to you as it has to my family over the years.
RECIPES
CAESAR SALAD
Serves 4
INGREDIENTS
dressing
2 garlic cloves
2 egg yolks
1/4 tsp Himalayan pink salt
2 tbsp red wine vinegar
1 tsp fresh squeezed lemon juice
1/2 tsp worchester sauce
1/4 tsp dry mustard
1/4 tsp sugar
(or a few drops of liquid stevia)
1/4 tsp freshly ground black pepper
dash of tabasco sauce (to taste)
3/4 cup extra virgin olive oil
salad
1/8 cup parmesan cheese
(freshly grated for best results. You can even use a potato peeler to add some large parmesan slices on top for extra fancy occasions)
1/8 cup romano cheese
2 heads romaine lettuce
1 cup croutons
(store bought or homemade recipe here)
DIRECTIONS
If making the full serving size:
Squash 2 cloves of garlic in a wooden bowl. Tilt the bowl and beat in 2 egg yolks. Add salt, red wine vinegar, lemon juice, worchester sauce, dry mustard, sugar, black pepper, tabasco sauce, parmesan cheese, romano cheese, olive oil.
Mix until well combined. Break 2 heads of romaine lettuce over the salad mixture, add the lettuce to the mixture. Add croutons homemade or store bought and...
if making a smaller portion
Mix ingredients together in a separate bowl or a salad dressing shaker like this one from oxo.
Add the appropriate amount of cheese and croutons.
You can keep the dressing in the fridge to use another time. Just give it about 30-60 minutes to re-liquify. The olive oil hardens in the fridge.
Bon Appétit
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