Recipe by Alanna Sanders-Nevills
Easy to make-kids big or small love it. Nose friendly anchovy paste method. I am asked to bring this salad to every function
Top Review by CulinaryExplorer
We really enjoyed this Caesar Salad! It reminded me a lot of the one we get from a local restaurant that we love. I added some chicken to it, and didn't have any croutons. I also used prosciutto instead of bacon, and added more garlic. We will definitely make this one again! Oh I also put olives into it.
- 1⁄8 cup lemon juice (This amount has been reduced effective Nov5/08 due to reviews. Thanks everyone)
- 3 dashes Worcestershire sauce
- 2 drops Tabasco sauce
- 2 -3 fresh minced garlic cloves
- 2 -3 inches anchovy paste (right from the tube)
- 1⁄8 cup parmesan cheese
- 1⁄2 cup virgin olive oil (fresher the better)
- fresh ground pepper
- clean and torn romaine leaf
- crispy bacon bits
Directions See How It's Made
- In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion.
- Some people like to add an egg yolk at this time, but that is up to you.
- Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments.
- Assemble torn lettuce and coutons and bacon in very large bowl.
- Then adding dressing a bit at a time and tossing until coated.
- Present with a little more cheese and pepper if desired.
- my secret touch: I cube and toast any left over bread like sourdough, pumpernickle, italian - about 1 inch cubes.
- I put in the oven and toast on a cookie sheet.
- After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt.
- I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad -- these are buttery and yummy.
- This step can be made ahead. sinfull.
- Your heart will thank you lol.