This is really simple, really excellent Caesar Salad recipe that, which just a bit of time and effort, will knock your socks off. (The traditional way to eat Caesar Salad is sock-less, so this is a good thing.)
Also, this recipe isn’t at all traditional, so feel free to put your socks back on while finishing your salad.
Serves 3 to 4 people.
Timing: Takes about 10 minutes.
- 1 wooden salad bowl;
- 1 clove garlic;
- 1/4 tsp salt;
- 1.5/2 fillets anchovy;
- 1 tbsp lemon juice;
- 1/2 tsp Worcestershire sauce;
- 1 tsp Dijon mustard, or to taste;
- 1/2 cup mayonaise;
- 1/4 cup grated Parmesan cheese, plus more to taste;
- 1 to 2 heads of Romaine lettuce (depending on the size), washed;
- Croutons (or Goldfish crackers if you realize too late that you are all out of croutons and you don’t have time to make any! Sheesh.).
This is a mash-up (literally) of a number of recipes. Using mayo is nice for those who worry about raw egg, and as a big fan of mayonnaise (it’s my preferred condiment with fries) I just like the way it tastes. Typically olive oil would be used, but the quality of what we get in the super market here isn’t all that good, so I increase the amount of mayonnaise as a replacement. You can totally use 1 tbsp of mayo or 1 large egg and 1/2 cup of olive oil if you want. The Dijon mustard, which is also a bit unusual, gives a bit of a kick.
Take the skin off the garlic clove and throw it in the wooden salad bowl.
Add the salt.
Use the fork tines to mash the garlic into the salt. The grit of the salt helps to break up the garlic and also helps to release the juice and flavour of the garlic.
Add the anchovy fillets and mash them together with the garlic until you have a paste.
Add the Dijon mustard and continue to work to combine.
Add in the lemon juice and Worcestershire sauce and combine.
Add in the mayonnaise and combine.
Finally, for the sauce, add 1/4 cup of the Parmesan and combine.
Toss with the lettuce, top with croutons and the rest of the grated Parmesan, to your taste, and enjoy!