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!
I hope you enjoy this delicious Caesar Salad as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box. Thank you so much for visiting Pudge Factor. I hope you’ll come back!
- 3 cloves garlic minced
- 1 1/2 cups (12 ounces, 340 grams)mayonnaise
- 2 ounce can anchovy fillets, drained and rinsed (See Note 1)
- 6 Tablespoons (0.75 ounces, 21 grams) freshly grated Parmesan cheese
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons water to thin if desired
- Salt and freshly ground black pepper to taste
- 4 cups day-old bread cubed
- 1/4 cup olive oil
- 3 cloves garlic peeled and minced
- 1 head romaine lettuce cleaned and torn into bite-size pieces
- 3 Tablespoons grated Parmesan cheese
Place all dressing ingredients in blender. Blend until smooth, about 10 seconds. Refrigerate until ready to use. Yield: 2 cups.
Heat oil in a large skillet over medium heat. Add quartered garlic to hot oil; cook and stir until browned. Remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Alternatively, heat olive oil and garlic in microwave for 1 minute. Allow to sit for several minutes. Add bread cubes to large bowl. Pour olive oil through strainer onto bread cubes; toss to evenly coat. Bake at 325° F for 25 to 30 minutes, or until lightly browned. Remove from oven; place on paper towel lined plate. Cool completely. Store in ziploc bag.
Place lettuce in a large bowl. Toss with dressing, croutons and Parmesan cheese. Serve immediately. Yield: 6 servings.
- Can adjust the quantity of anchovies to taste.