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Caesar Salad

By Ginny's Recipe Collection
This salad is so easy to make and rivals the restaurant version.
Servings: 6
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

For the Dressing

  • 1 large clove garlic
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 anchovy filet minced or 1 tsp anchovy paste
  • 1/4 tsp salt
  • 1/4 tsp coarse ground pepper or freshly ground pepper
  • 1 cup mayonnaise
  • 1 1/2 tbsp freshly squeezed lemon juice

For the Croutons

  • 1 Bakery French Baguette cut into 3/4" cubes

For the Salad

  • 1 head Romaine lettuce

Instructions

  • Wash & Spin the salad. Arrange in a bowl or on plates
  • For the dressing, add all of the ingredients except the mayonnaise and lemon juice. Whisk. Then fold in the mayonnaise and mix. Add the lemon juice. Adjust seasonings to taste. 
  • Cut one bakery French baguette into 1-inch cubes. Arrange in a single layer on a baking sheet lined with parchment paper. Sprinkle with salt and freshly ground pepper or coarsely ground pepper. Sprinkle with shredded parmesan cheese. Dot with salted butter. Toast until golden brown – about 4 minutes.
  • To serve the salad, place salad on a plate. Top with salad dressing, croutons and shredded or shaved parmesan cheese. Add more fresh ground pepper to taste.

© Ginny's Recipe Collection