Now after last week’s Thanksgiving feast we all need a good salad. You need it because this salad is fabulous, easy and just what your scales ordered. Anna introduced this particular Caesar salad to me years ago. It’s great as a side dish or add your favorite chicken, fish, or grilled steak on top and it is a crowd pleaser. It was one of my Thanksgiving side dishes this year. I made homemade croutons that I will share later. They were great, but forgot to take a picture of them alone. Now without further ado let’s get it going – my favorite Caesar Salad from Anna and myself to you!
For the dressing I save small jars that olives or artichoke hearts, etc. come in. It just makes sense because you can throw your ingredients in them and shake it all up. When you’re finished they go right in the dishwasher. They are the perfect size for most dressing recipes and they travel well, too.
A little lesson here on how to store lettuce might be needed. It is somewhat cheaper to buy fresh lettuce that is not packaged. The main reason is that is will last a longer time in the refrigerator than the bagged lettuce. When you bring your lettuce home cut the end off so that you can separate the leaves and wash them with cold water. Let them drain in your sink. I have a dish drainer that I use or you can use a colander. My colander is too small because I usually wash two bunches at the time for our family. After draining lay the leaves flat on paper towel then roll and place in ziplock bags. Some lettuce will keep for two weeks in the refrigerator. I found that green leaf lettuce and Romaine keep the longest. Red leaf lettuce leaves are more tender and tend to wilt quicker than the others.
Here is a great recipe to try the next time you are craving the perfect Caesar Salad!
Caesar Salad changed slightly from Anna
Serves 6-8 depending on the size of the bunches of romaine lettuce
- 5 flat anchovy fillets
- 1/4 teaspoon salt
- 1/4 teaspoon minced garlic
- 1/3 cup olive oil
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- freshly ground pepper
- 1-2 bunches Romaine lettuce
- 1/2 fresh lemon
- freshly grated Parmesan Cheese
- Mince garlic and cut fillets.
- Add salt to fillets and garlic . Mash together with a fork to form a paste.
- In a jar mix olive oil, Worcestershire sauce , dry mustard, freshly ground pepper and the paste of salt, anchovies, and garlic.
- Shake well.
- Add dressing to the Romaine toss until leaves glisten. (The dressing is enough for 2 large bunches of Romaine. If you are using less be careful not to drown your lettuce with too much dressing)
- Squeeze lemon over salad and toss again.
- Add croutons and Parmesan cheese.