Caesar Dressings and Croutons (2)

NOTES:  ~Anchovies are a necessary part of a Caesar salad, they don't taste 'fishy' 
but they do add a salty taste that is uniquely 'Caesar' so don't leave them out.
~Top your Caesar salad with freshly grated parmesan cheese and croutons.
~You can turn a Caesar salad into a full meal by adding diced chicken or seafood, 
serve with a slice of garlic bread or a fresh roll.
~Caesar Salad are a very popular item and do well on a buffet, but must be mixed
at the last minute, the salt content quickly wilts the salad, 
so serve it immediately when mixed.
~Caesar Salad is always made with Romaine lettuce and the lettuce must be dry
or the dressing will not stick to it.

Creamy Caesar Dressing
3 cloves of garlic 
4 tablespoons of red wine vinegar
3/4 cup  mayonnaise
2 anchovy fillets
2 teaspoons of Worcestershire sauce
2 teaspoons of Dijon mustard
2 teaspoons of lemon juice, freshly squeezed
1/2 cup of grated Parmesan cheese
1/4 cup of extra virgin olive oil
Salt and Black pepper to taste 

Method: In a food processor, puree all ingredients except the olive oil until smooth. 
Slowly add the olive oil through the feeder tube until creamy and emulsified. 
Check for seasoning and adjust to taste.  Store in the fridge until ready to serve.

Caesar Salad 

1/4 teaspoon Salt
1/3 cup Extra-virgin Olive Oil
1 head of Romaine Lettuce
1 tablespoon Mayonnaise
2 tablespoons fresh Lemon Juice
1 1/2 teaspoons Dijon Mustard
1 teaspoon Anchovy Paste
2 cloves Garlic, minced
1/2 teaspoon freshly cracked Black Pepper
1/4 cup Parmesan Cheese, grated


Chop and wash the lettuce. Use a salad spinner to drain the washed lettuce.
Combine mayonnaise, lemon juice, mustard, anchovy paste, garlic, 
pepper and  salt in a food processor. Pulse for about 20 seconds.
 With the food processor running, gradually add olive oil until the mixture turns creamy.
 Make sure the mixture is blended really well, then chill until ready to use.
Toss together the romaine, dressing, parmesan cheese and toasted bread cubes.
 Divide the greens among salad plates or bowls and serve.

Easy Baked Croutons

1 (1 pound) loaf day old French bread or sourdough bread
2 tablespoons garlic powder 
2 tablespoons dried basil 
1/2 cup vegetable oil or olive oil 
Salt to taste


Preheat oven to 400 degrees F 
Cut bread into small cubes.  Place in a large bowl and drizzle with oil.  Add spices and toss gently to mix well. Place onto a shallow baking pan or cookie sheet.  
Bake for 5 to 10 minutes or until lightly brown and toasted. 
A sprinkle of Cajun spice can be added if you want to liven them up.


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