Caesar Salad

My friend Kristine generously taught me how to make this. It's wonderful.

Serves 4

Cut or break three heads Romaine hearts into a large salad bowl.  I buy the organic ones that are three to a pack and are just the
interior leaves - use just 2 of the bigger single heads.

Cover lettuce with freshly grated Parmesan (about 1/2 cup)


Combine in a blender:
  • 1 T mayo
  • juice of one lemon ( you can add more later if you want)
  • 1-2 cloves garlic (I use a garlic press first, pressing it into the blender. If you don't have a press just chop it up a bunch first.)
  • 2 t Worcestershire sauce
  • 2 t Grey Poupon dijon mustard
  • 4 anchovies
  • several turns fresh ground pepper

Blend until smooth, scraping sides of blender as necessary.

Add slowly while blender is running:

  • 1/3 cup olive oil (you can use half canola oil if you want)
Don't spin too long on the blender or it will get WAY too thick. Just blend until all the oil is emulsified in there.

Pour over romaine, add Parmesan and toss to coat.

Additions:

  • Croutons:  Cube a baguette or other loaf of non-sandwich bread.  In a large bowl combine 4 T olive oil with a bunch of seasonings, garlic, paprika, onion powder, etc., then add cubed bread and toss to coat, using a spatula to scrape up the spicy oil. Bake in a preheated 350°-400° oven until browned and crunchy, about 15 minutes.
  • Blackened Salmon: I coat a salmon filet in Paul Prudhomme's Blackened Redfish Magic mixed with a tablespoon or so of olive oil. Make a wet rub, slather on the salmon and grill.
  • Lemon Chicken: In the morning, marinate a few boneless, skinless chicken breasts in olive oil, garlic, lemon or whatever else you like in there. Cover and refrigerate.during the day and grill in the evening.