Thursday, September 29, 2011

Caesar Salad Hold the Croutons


I have been making Caesar Salad for years, but it has never been "the best". Back where we come from, there is a little house on Kathy street that is filled with love, laughter and good food. Back there we show up at Mommy and Daddy's house. Daddy makes the world's best Caesar dressing that I have ever had. I want to thank him for being so kind to share his Caesar recipe with me and for saying it was ok to put up on my blog. His wife ("Mommy") makes the world's best croutons. But we can't have those. Taylor's wheat allergy won't allow it. So I just toasted up a few of my homemade pita breads and ripped them into pieces and topped the salad with them. I think next time I am going to make some parmesan cheese chips to garnish.  Here is Daddy's recipe:

1 tablespoon finely minced garlic
2 dashes of worstershire sauce
1 tablespoon vinegar
3 filets of anchovy finely minced
1 large tablespoon of mustard powder
1 squeezed lemon-take juice and add to above.
a couple liberal dashes of white pepper

1 coddled egg (dropped into super hot water for about 15 seconds to basically sanitize)
3/4 cup of finely grated parmesan (or even romano for sweeter style)
1/2 cup of olive oil.
add these to above ingredients in bowl and whisk and add salt to taste.

I chopped up 5 hearts of Romaine lettuce. Which would probably equal 2 large heads of Romaine chopped. Toss together and serve!
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