Caesar Salad is one of those ridiculously simple, yet ridiculously complicated dishes. If you have tried pouring a store bought dressing over romaine lettuce and adding a pile of croutons from the box to create a pile of mediocre, soggy mess, you know what I am talking about.
The perfect Caesar salad has crunchy, fresh lettuce, crispy croutons, and an outerworldly creamy dressing, which is also spicy in all the right places. The best croutons to use are homemade, preferably from sourdough bread. If that is not possible, but the best you can find. The lettuce must be as fresh as possible and it shouldn’t be sliced too thin.
The dressing is 3/4 of the Perfect Caesar Salad’s success, so make it carefully. I am deathly allergic to mustard, so I substitute it with extra black pepper. One of my children is allergic to citrus, so I use rice vinegar in his salad instead of the lemon juice. Perhaps, you would need to make the same substitutions for allergy reasons, or simply for not having the right ingredients on hand.
How to Make the Perfect Caesar Salad Recipe
By January 1, 2017Published:
- Yield: 6 Servings
Caesar Salad is one of those ridiculously simple, yet ridiculously complicated dishes. If you have tried pouring a store bought …
- For the Salad:
- 3 heads Romaine lettuce chopped
- 1 cup Grated parmesan
- For the dressing:
- 1/2 cup Extra virgin olive oil
- 1/2 cup Parmesan cheese grated
- 1/2 of 1.6 oz tube Anchovy paste
- 3 tablespoons Sour cream
- 2 tablespoons Lemon juice
- 2 tablespoons Dijon mustard
- 2 cloves garlic pressed
- 1 pinch Freshly ground black pepper
- Arrange all salad ingredients in a bowl.
- Using an immersion blender, blend all dressing ingredients to combine and emulsify.
- Put the dressing on the salad, toss gently and serve.