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Simple Caesar salad

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5 from 1 review

This recipe for a pared down Caesar salad is as delicious and impressive as it was when it was invented almost 100 years ago. The key is to use high quality ingredients and dry and chill the lettuce well in advance.

Ingredients

Scale
  • 6 cups leaves of Romaine or Little Gem lettuce, whole
  • 7 cloves garlic, peeled
  • 1/2 to 1 whole tin anchovies, drained
  • 1 T Worcestershire sauce
  • 1 t tabasco or sriracha sauce
  • 1 t Dijon or whole grain mustard
  • 1/4 cup lemon juice
  • 1/2 cup first press virgin olive oil
  • Salt and pepper to taste
  • 2.5 ounces Parmigiano Reggiano, shaved with a carrot peeler

Instructions

  1. Wash and thoroughly dry lettuce. Place in plastic bags with a paper towel to absorb any residual moisture and store in the refrigerator. Can be done a few hours or up to a day or two in advance.
  2. Put garlic in a food processor and whirl to finely chop. Add anchovies, Worcestershire sauce, tabasco, mustard and lemon juice. Whirl to combine. Using the feeder tube slowly add olive oil with the motor running. Season to taste with salt and pepper.
  3. Put lettuce and Parmigiano shavings in a large bowl and drizzle with dressing. Gently roll the leaves in the dressing using salad tongs or your hands.

Notes

This recipe makes enough dressing for two salads. Store dressing covered in the refrigerator for 3-4 days.

Find it online: https://somethingnewfordinner.com/recipe/simple-caesar-salad/

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