Caesar Salad

Recipe by Dave Newcombe1
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the salad you will need 1 head Romaine lettuce, freshly grated Parmesan cheese (to taste), home made croutons, bacon bits (optional: home made are best), and lemon wedges.
  • Make the dressing: Mix the pepper, garlic & egg yolks in a bowl. Slowly whisk in oil so the mixture thickens a bit. Add Tabasco, mustard, Worcestershire, vinegar & lemon juice. Whisk well. Salt to taste.
  • The dressing will keep in refrigerator for a little while if tightly covered with Saran Wrap.
  • The eggs will cause a skin to form eventually. If this happens, strain the dressing or whisk well before use.
  • Wash lettuce. Discard any damaged leaves.
  • Tear the good leaves into bite size pieces.
  • Put into salad bowl.
  • Add some dressing & toss to coat. Add Parmesan, croutons & bacon bits.
  • Toss well to coat. If too dry, add more dressing.
  • Serve immediately.
  • Offer lemon wedges & more Parmesan.
  • Accept praise gracefully.
  • Notes:
  • It barely makes enough dressing for one head of lettuce. If it turns out too dry, just use less lettuce next time.
  • Tell your guests if they really want to ruin this great salad they can bring their OWN anchovies
  • If it's too garlicky, strain the garlic solids out of the dressing before you serve [but CAN a dish be too garlicky?].
  • If you want extra zing, use 2 - 3 dashes of Tabasco [be careful, a little bit goes a long way!].
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