Karen's Caesar Salad
- Ready In:
- 15mins
- Ingredients:
- 15
- Yields:
-
4 salads
- Serves:
- 4
ingredients
- 1 1⁄2 cups extra virgin olive oil
- 1⁄3 cup red wine vinegar, plus
- 2 tablespoons red wine vinegar
- 1 1⁄2 tablespoons tarragon vinegar
- 2 tablespoons lemon juice (fresh)
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 4 garlic cloves, minced
- 1 teaspoon garlic salt
- 1⁄4 teaspoon ground pepper
- 4 anchovy fillets (or to taste...I use a small can, drained)
- 2 heads romaine lettuce, washed, dried & torn into small pieces
- 1⁄2 cup butter (1 stick)
- 16 ounces croutons (I use Brownberry Caesar)
- 1 lb parmesan cheese, fresh
directions
- For dressing: Mix the first 10 ingredients together in a blender until well blended. Set side.
- For croutons: Melt 1 stick butter in a nonstick skillet. After butter is melted, pour in the croutons and saute until the butter is absorbed.
- Grate the lb. of fresh Parmesan cheese on rough (not fine) grate. DO NOT USE THE STUFF IN THE GREEN CAN! Must be freshly grated.
- Assembly: Place lettuce on four salad plates. Top each with 1/4 of the croutons and 1/4 of the cheese. Generously grind fresh black pepper over each salad and top with dressing.
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RECIPE SUBMITTED BY
Epi Curious
Windermere, 48