Caesar Salad

Salad, Salad Dressing

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 mins Servings: 6 Source: spendwithpennies.com

Ingredients

8 cups romaine lettuce (washed and torn into bite sized pieces)
1 cup croutons
⅓ cup parmesan cheese fresh shredded

DRESSING:
1 clove garlic
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
½ tablespoon dijon mustard
1.5 tablespoon small capers
1 egg room temperature
fresh black pepper to taste
½ cup light olive oil or canola oil
¼ cup parmesan cheese grated

Description

This recipe replaces the anchovy with a tablespoon of extra capers for a similar briny, salty flavor (assuming 10 small capers + 1 tablespoon = 1.5 tablespoon capers – might need to adjust after making).

Directions

Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy fillets, and pepper in a blender.
Blend until smooth. With blender on low speed, drizzle in olive oil in a thin slow stream (this should take a few minutes).
Add parmesan cheese and pulse to combine. Taste and season with salt and additional pepper if desired. Refrigerate until using.
In a large salad bowl, combine lettuce, croutons and parmesan cheese. Add dressing as desired and toss to combine.
Garnish with additional parmesan cheese and fresh lemon wedges for serving.

Notes

*Keep dressing in the fridge for up to 2-3 days.

Tips:
– Ingredients (including the egg) should be at room temperature before making the dressing.
– Drizzle the oil SLOWLY. The slower you drizzle, the thicker the dressing will be.
– Use fresh lemon juice and fresh garlic for best results.
– To save time, prep the dressing up to 3 days in advance and keep it in the fridge. Store lettuce, garnish, and dressing separately and combine before serving.
– For crisp lettuce, wash and shake or spin dry and then store in the fridge wrapped in paper towel. Tear the lettuce leaves instead of cutting with a knife.
– To make in advance, keep the toppings and dressing separately and combine before serving!

Nutrition