Prep 20 mins
Cook 0 mins
I found this on the net, and it is so very delicious! The romaine is very crisp and cold; The dressing is out of this world. One thing about Ceasar dressing, if you make more than you will need for a single setting, take it out of the fridge for a few minutes, as olive oil solidifies in the cold. Another thing, please don't use the parmesan in the green can, buy a piece at your local market for this, and grate it yourself. It will be so worth it. About the croutons, it may sound funny, but it does make a big difference.
- 177.44 ml olive oil
- 1 lemon, juice of
- 14.79 ml Worcestershire sauce
- 4.92 ml Dijon mustard
- 1 garlic clove, crushed
- 59.14 ml freshly grated parmesan cheese
- 29.58 ml crushed croutons
- 2 head fresh romaine lettuce, torn into pieces
- crouton, for garnishing the salad
- 1-2 anchovy, if desired, minced (optional)
- Mix all ingredients except the Romaine and the whole croutons in a small bowl or a "cruet".
- Toss with Romaine and croutons.
- Serve with a sprinkle of fresh shredded parmesan.
Well Sam knows their Caesar salad. And I am glad you found Sam's salad. This is wonderful, and absolutely delicious, and don't know why this hasn't been reviewed like 100 times! So easy, and the anchovies are a must. I followed this exactly and crushed the garlic clove in my old wooden salad bowl. There is enough dressing for this week, and I am excited to have some for the next couple of days. For the photo I added some red/onion which brought out the colors on the plate. Made for *Special Meals* in Photo Forum March 2010