You may have tried it first in a restaurant or in a friend’s home, but if you have had Caesar salad, chances are, you would like to have it again. Few people can resist the creamy, fresh taste of a good Caesar salad. Contrary to popular belief, there is no one way to make this special dish, whether it is a main course or a side dish.
The following is a list of various kinds of Caesar salad which can include different types of salad leaves and different textures of dressing. You may prefer a creamy Caesar dressing, which may call for mayonnaise or even sour cream, or something more pungent like a vinaigrette with red wine vinegar and capers. You can also add additional vegetables, such as cherry tomatoes, avocado and red onions. Many people like to add bacon, hard-boiled eggs or chicken.
1. Classic Caesar Salad Dressing
2 cloves garlic, peeled and cut
5 anchovy fillets, cut fine
½ cup mayonnaise
5 teaspoon of grated Parmesan cheese
1 teaspoon of dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoon lemon juice
⅓ cup vegetable oil
2 tablespoon olive oil
3 cups stale bread, cubed
1 head romaine lettuce torn
Mix the anchovies, garlic, salt and pepper. Mash into a paste. Mix in egg yolk, lemon juice and mustard. Keep beating and while beating add vegetable oil one drop at a time and then olive oil. Whisk parmesan and keep mixing until it gets thicker. Add more lemon, salt and pepper to taste. For the croutons, tear up the bread, toss with olive oil, salt and pepper. Put the bread on a baking sheet and bake at 350 degrees for 10 to 15 minutes. Add both the sauce and the bread to the torn Romaine lettuce. Toss together and serve.