Caesar Salad Dressing
What You Need
2 large cloves garlic, mashed and minced
1/2 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire
2 tablespoons mayonnaise, preferably Best Foods or Hellmann’s
1/4 cup olive oil
1 teaspoon anchovy paste (more or less to taste)
2 tablespoons grated Parmesan
Combine garlic, mustard, lemon juice, Worcestershire and two pinches of salt in a small bowl and mix thoroughly. Add mayonnaise and whisk to form a thick base. In a slow stream, whisk in olive oil until emulsified. Add anchovy paste and Parmesan; whisk to blend. Season to taste with salt and pepper.
Caesar Salad Croutons
1 baguette (See note below.)
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and sauté just until bread cubes begin to brown. Spread in a large pan and place in oven at 300 degrees for about 10 minutes for crispier croutons. Set aside to cool.
Note: This recipe makes a lot of croutons! You can easily cut the recipe in half. Croutons may be frozen for later use.
Fresh grated Parmesan
Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan if desired. Toss gently to combine well.