Tuesday, May 21, 2013

Page's Ultimate Caesar Salad

Earlier today I was talking with a friend about some of our favorite restaurants and the dishes we love at those restaurants.  My friend mentioned that at a certain restaurant  she really loves their Caesar salad.  YUM!  Do tell....

Caesar salad is definitely one of my favorite salads!  Of course by this afternoon, I had to have a caesar salad...(was getting the craving) but just not any caesar salad would do.  It would have to be a deluxe one.  

Most caesar salads are very simple and sometimes that is exactly what I am in the mood for.  Other times, I like a few extra items...like homemade croutons.  It will be no surprise to my closest family and friends to find out that I am not very keen on chopping up anchovies.  So this is my "no anchovy" caesar salad recipe....

For all of you caesar salad lovers out there!  Enjoy! 

Page’s Ultimate Caesar Salad

5 cloves garlic, minced
1/4 cup olive oil
1 large head romaine lettuce, rinsed then patted dry, and torn into bite-sized pieces
1 small tomato, seeded and chopped
1 can black olives, drained
1/2 cup parmesan cheese, finely shredded
3/4 cup Best Foods mayonnaise
2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. lemon juice
pinch of salt

Homemade croutons- optional
1 loaf of french bread-cut into cubes
1/2 to 1 tsp. garlic salt, to taste

Heat olive oil in large skillet over medium high heat. Cook minced garlic in oil, stirring constantly until brown.  Remove garlic from pan, leaving the hot oil still in the pan if making homemade croutons. (Discard oil if just using store bought croutons) 
  In large bowl, combine romaine lettuce, tomatoes, olives, and parmesan cheese.  Set aside until ready to add dressing and to serve.

To make dressing:  In medium bowl, combine cooked garlic, mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, and salt.  Mix well, until creamy.

Pour dressing into large salad bowl with romaine and mix well.  Serve with homemade croutons or use your favorite store bought croutons.

Homemade croutons

Cut a french bread loaf into small cubes.  

Heat the garlic infused olive oil back up on medium heat.  Sprinkle garlic salt into the olive oil, add in bread cubes, and cook until the bread has soaked up all the oil and turns lightly brown.  Remove from heat.

Preheat oven to 375 degrees F.  Spread bread cubes in single layer on a cookie pan.  Bake in preheated oven for 10 minutes.  Take out of oven and let cool.  

No comments:

Post a Comment