I remember back in the seventies going to a fine restaurant and the waiter would prepare the Caesar Salad at the table. The waiter would bring out a big wooden salad bowl and run some olive oil over the wood and then rub freshly garlic into the wooden bowl. Then came the rest of the ingredients,including a raw egg.
Well, times have changed and most of us are not too keen on consuming raw eggs in our salads. That is what is wonderful about this recipe. It contains all the basic ingredients that went into that salad of years gone by, but uses a commercial mayonnaise instead of the raw egg. The result is fabulous!
Caesar Salad
Print recipeIngredients
- 1/4 cup Miracle Whip or other kind of mayonnaise
- 1 - 2 anchovy fillets
- 3 Tbsp freshly grated Parmesan
- 1 Tbsp lemon juice
- 1 Tbsp water
- 2 Tsp red wine vinegar
- 1/2 to 1 Small garlic clove (grated or finely chopped)
- 1/8 Tsp Tabasco or other hot sauce
- 1/4 Tsp Worcestershire sauce
- freshly ground pepper
- 1 head Romaine lettuce (thick vein in leaves, pared down, torn into bite-sized pieces, thoroughly washed, spun dry and wicked in a clean tea towel and crisped in the fridge for at least 10 minutes.)
Directions
| In a blender (I use a Magic Bullet), combine the mayo with the 3 tbsp of grated Parmesan, anchovies, water, lemon juice ,vinegar, garlic, Worcestershire and Tabasco. Process until smooth. Season with pepper. | |
| Prepare the Romaine | |
| Remove bottom core and outer rough leaves. Then for each leaf, shave the outer part of the tough rib and break into bite sized pieces. Wash well and spin dry in salad spinner. Remove lettuce and put into a cotton or linen tea towel and wrap up and then put the wrapped lettuce in a plastic bag and chill at least 20 minutes (it will wick the moisture away from the lettuce), but you can leave it up to 4 hours | |
|
Toss the Romaine with the dressing. Add freshly grated pepper and Parmesan shavings. | |