Recipe of the Week: Caesar Salad
With the dinners and parties we've been attending over the past week, there hasn't been an awful lot of cooking going on in our household and I just wasn't sure what I would write about this week.
Last night we vacated our premises so our daughter could have her friends over for a Christmas party. After a movie we had a light dinner at a little Italian restaurant. I had a Caesar salad, and like most of these restaurant salads I've had it was alright, but not fabulous. Why can't restaurants make a really good Caesar? It's really not that hard. So I'm going to share my Caesar recipe with you and see how it stacks up against your local trattoria. Caesar Salad
2 cloves of garlic
1 anchovy fillet
1 tbsp olive oil
2 egg yolks
3 tbsp dijon mustard
juice of 1/4 lemon
1 dash tobasco
1 head Romaine lettuce, washed and torn into bite size pieces
1/4 cup parmesan cheese
3 slices cooked bacon (optional)
1. In a large bowl crush garlic until it is a paste.
2. Add each ingredient mixing after each addition.
3. Add lettuce and toss until well coated.
4. Add bacon if using. You can also add croutons if you like.