Prep 15 mins
Cook 0 mins
This is what you get when you combine two traditional salads: Caesar salad and tuna salad. If you have access to good fresh tuna, please use it in this recipe. For an easy crouton recipe see my posted French bread croutons #141848. *Warning*: salad contains raw egg. This salad is ample enough to be served as a main dish. Serve with a platter of fresh seasonal fruit and a glass of wine and won't you just be a happy camper?!
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 egg
- 1 garlic clove, finely minced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cracked pepper
- 1 pinch raw sugar
- 1⁄2 teaspoon anchovy paste (or 1 anchovy fillet, minced)
- 1⁄2 head romaine lettuce, torn
- 1⁄2 head butter lettuce, torn
- 1 (13 ounce) can canned tuna, drained and flaked (I like Trader Joe's brand of tuna)
- 1⁄4 cup imported parmesan cheese
- 1⁄2 cup red onion, peeled and cut into crescents (my addition)
- 3⁄4 cup garlic-flavored croutons
- In blender add all the salad dressing ingredients and blend until smooth. I always prepare the dressing several hours in advance and refrigerate until ready to use.
- In large salad bowl, combine the two lettuces, tuna, Parmesan cheese, red onion crescents if using and croutons. Add the dressing and toss to coat well.
- Prep time does not include baking the croutons.
We really enjoyed this...I'd forgotten how superior home-made Caesar salad dressing is to the bottled stuff. I also really liked the addition of tuna...it made this recipe filling enough for a light dinner. I left off the croutons but otherwise prepared the recipe as written. Thanks for sharing!