Caesar Salad was invented in Tijuana, Mexico in the 1920’s. It’s a wonderful dish on its own or paired with any number of toppings or entrees. What makes a great Caesar Salad is a great dressing and freshly made croutons, both of which are quick and easy to make.
There are a lot of different ways that one can make the dressing for a Caesar Salad. This particular one is a true winner with just the right amount of garlic and anchovies. In addition, because it uses mayonnaise which is already emulsified, one does not have to worry about the oil separating.
Ingredients for Caesar Salad:
I used the following ingredients for the dressing: Garlic, mayonnaise, anchovy fillets, Parmesan cheese, Worcestershire sauce, Dijon mustard, lemon juice, and freshly ground black pepper. For the croutons, I used olive oil, garlic and day-old bread. I added a head of romaine lettuce for an incredible salad!
Making the Caesar Salad:
I used my blender to do most of the work in making the dressing. First, I added the mayonnaise, anchovies that I had drained and rinsed, minced garlic, grated Parmesan cheese, Worcestershire sauce, Dijon mustard, lemon juice, and pepper to the blender. Then, I gave it a whirl. I tasted the dressing to see if it needed any salt. The dressing was perfect without any salt. That’s it! I transferred the dressing to a container, and refrigerated it for later use on the romaine.
For the croutons, I heated some olive oil in a large skillet over medium heat. I cut a large clove of garlic into quarters, and added it to the hot oil. Then, I cooked and stirred the garlic until it was brown, and removed it from the pan. Next. I added the bread cubes to the hot oil, and cooked them, turning frequently, until they were crunchy and lightly browned.
I placed the romaine that I had cleaned and torn into bite-size pieces in a large bowl. Then, I tossed it with just enough dressing to lightly coat the lettuce. I served the Caesar Salad with shredded Parmesan cheese and croutons. Yum!