Sunday, November 1, 2020

Homemade Caesar Salad & Dressing


1-2 Heads of Romaine lettuce
Parmesan cheese, shredded or shaved

In a large mixing bowl, combine all of your ingredients and toss gently to coat the lettuce in caesar dressing.

For the Croutons:

1/2 French Baguette cut in half and thinly sliced (1/4" thick)

3 Tbsp extra virgin olive oil

1 tsp minced garlic 2 small cloves

2 Tbsp grated parmesan cheese

  1. Cut baguette in half lengthwise and slice into 1/4″ thick pieces and place on baking sheet.
  2. Combine 3 Tbsp extra virgin olive oil with minced garlic. 
  3. Toss breads with garlic infused oil and 2 Tbsp parmesan.
  4. Spread evenly and bake to desired crispness.

Creamy Caesar Salad Dressing

2 Tbsp mayo
2 tsp Dijon mustard (I used “Grey Poupon” brand)
2 large garlic cloves, pressed
1/4 cup fresh squeezed lemon juice (about 1 1/2 small lemons or 1 large lemon)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1  cups mild or extra light olive oil (not extra virgin)
1/2 cup shredded Parmesan cheese

  1. Place 2 Tbsp mayo, 2 tsp dijon, 2 pressed garlic cloves, 1/4 cup lemon juice 1/2 tsp salt and 1/2 tsp freshly ground black pepper in the bowl of an electric food processor. (Press garlic and squeeze juice right into the food processor.
  2. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1 cups olive oil. Process until thick and creamy.
  3. Add Parmesan cheese and pulse 5 or 6 times.

Recipes & photos obtained here 

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