Caesar Salad. What is there to say about this salad that hasn't been said before. If the dressing doesn't have a good balance of acidity (salt, vinegar, and lemon juice) and fat (oil and egg yolk), it will fall flat and probably taste fishy due to the anchovies. Here is a solid recipe that's a cinch!
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I use toasted "rustic" style loaf bread instead of traditional croutons.
I feel that whole toasted bread gives this "lite" salad a bit of hardiness.
Use only enough dressing to coat the leaves. Also, make sure your lettuce
is properly washed and dried before dressing, otherwise you'll end up eating
dirt, or drinking your salad.
2 heads of baby gem lettuce
2 heads of red oak lettuce2 slices of toasted bread
3tblsp shaved Parmesan
Caesar dressing:
1 cup grapeseed oil
1egg yolk1 tblsp lemon juice
2 tblsp dijon mustard
1-2 anchovy filets
1tblsp red wine vinegar
1-2 cloves of garlic
1 tbsp worcestershire (optional)
2 tbsp salt
2tblsp pepper
1. Puree all the ingredients together aside from the oil
2. Slowly drizzle the oil until the dressing resembles runny mayonnaise
Check out the video
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