Caesar salad is one of my favorite entrees to enjoy for dinner. I particularly like the bold flavors of a homemade dressing, the crunchiness of the croutons, and the crisp leaves of Romaine. Finished off with a grilled chicken breast, steak or shrimp, it's another great meal option when you're on the run or don't like to spend a lot of time in the kitchen.
The key to the perfect Caesar salad is the dressing. I've provided my standard recipe here, but feel free to add the garlic, anchovies, and lemon to suit your tastes. It is easiest to make the dressing in a food processor, so you don't have to whisk the mixture constantly. If you do not have a food processor, you can make the dressing, by hand, in a mixing bowl with a whisk. Be sure to add the oil LAST, and add it very carefully, so the mixture does not break.
*add garlic and parmesan cheese to taste!
- 3 anchovy fillets, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 11/2 teaspoons Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
In a large food processor, combine all ingredients EXCEPT oil
Pulse this mixture until it is thoroughly combined and anchovies are not visible. Slowly drizzle in the oil until the mixture is homogeneous. Adjust seasonings to taste. Toss with romaine lettuce, croutons, and additional parmesan cheese. Top with chicken, steak, or shrimp for a complete entree.