• B96b49d236212752aeaea98eb91639ba

Ceasar Salad

Given to me by Jodi Bushkin

Prep
Cook
Serves 8people
Ingredients
3
heads of romaine lettuce
DRESSING:
1/3
cup mayonnaise
1/4
cup freshly grated parmesan cheese (about 1 ounce), preferably Parmigiano-Reggiano
Juice of 1 lemon
1
tbsp dijon mustard
1
tsp Worcestershire sauce
1
tsp prepared horseradish
5
flat anchovy fillets packed in oil, rinsed, patted dry, and minced
1
tsp minced garlic
1/3
cup extra-virgin olive oil
salt
freshly ground black pepper
GARNISH:
1
cup croutons, preferably made from French bread
Freshly grated parmesan cheese, preferably Parmigiano-Reggiano, for sprinkling
Freshly cracked black pepper
Directions
1.
Discard the tough outer leaves from the lettuce.
2.
Tear the remaining leaves into large bite-sized pieces, or leave whole for traditional nibbling out of hand. Wash the lettuce under cold running water. Transfer to a salad spinner and spin to remove as much water as possible. Pat dry with paper toweling. Wrap the dried greens in a clean cloth towel or in paper toweling and refrigerate for at least 30 minutes or for up to several hours to crisp.
3.
To make the dressing, in a bowl, combine the mayonnaise, cheese, lemon juice, mustard, Worcestershire sauce, horseradish, anchovies, and garlic and whisk to blend well. Slowly whisk in the olive oil. Season to taste with salt and pepper, cover, and refrigerate for up to several hours.
4.
To assemble, in a bowl, combine the chilled lettuce, croutons, and dressing and toss well. Sprinkle with cheese and cracked pepper to taste and serve immediately.

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