Caesar Salad

Recipes & Wine

Caesar is just about everyone's favorite salad. Our version uses mayonnaise instead of raw eggs and we include a "no-anchovy" version too.

Yield: 6 Servings
Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients - Croutons:

• 2 cups 1/2-inch cubes of fresh French or Italian bread
• 2 tablespoons olive oil
• pinch of salt

Ingredients - Dressing:

• 2 large garlic cloves, chopped
• 6 anchovies, chopped (or 1 Tablespoon capers + 1 teaspoon Dijon mustard)
• 2 tablespoons fresh lemon juice
• 1/4 cup mayonnaise
• 1/3 cup olive oil (preferably extra-virgin)
• 1 head romaine lettuce, or 3 hearts of romaine, trimmed and cut into bite-size pieces
• 1/3 cup freshly grated Parmesan cheese

Method:

• 1.

  Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt and spread on a foil-lined rimmed baking sheet. Bake croutons until golden, 10 to 15 minutes.

• 2.

  In a blender blend together at high speed the garlic, anchovies, lemon juice, and mayonnaise, until smooth. With motor running add oil in a slow steady stream and blend. Refrigerate until ready to use.

• 3.

  In a large bowl toss romaine with dressing, Parmesan, and croutons.

Serving Suggestion:

Serve with Potter's Hill Chardonnay 2009 »

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