Basic, but I love caesar salad, especially this recipe that a family member taught me when I was a child. This is the 1970s type of caesar salad dressing but I don’t include the raw egg anymore as I am a little more afraid of Salmonella. Lately I have been making it with kale or a mixture of kale and romaine lettuce to boost the nutrients. Today I added cubed avocado, halved cherry tomatoes and put some baked chicken on the side for my husband who seems to be craving protein lately. I also didn’t have any croutons on hand so I spread a piece of whole wheat sourdough bread with olive oil, a little salt and pepper, dried oregano, and then rubbed a cut piece of garlic all over it and toasted it in the oven until it was crisp like a crouton. Actually much better than what you will find in a bag or box!
Dressing (the amounts are approximate):
- 1/2 cup high quality olive oil
- 1/2 lemon
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 1 teaspoon dijon mustard
- 1 garlic clove, mashed
- 1 tablespoon anchovy paste (or a couple of anchovies)
- 1/3 cup Worcestershire Sauce
- 5-10 drops Tabasco sauce (depending on how much spice you like)
- salt and pepper to taste
- optional: sometimes I add a tablespoon of non-fat plain greek yogurt to make it more creamy like caesar salad dressings you find at restaurants today, lately I haven’t added this though. Or if you are ok with raw eggs, you can add one whole egg.
- For variety I sometimes add hard boiled eggs, a piece or two of bacon chopped up, chicken, cherry tomatoes and/or avocado chunks.
- Kale and/or Romaine lettuce
- Sliced Mushrooms
- Caesar Salad Croutons
- Parmigiano-Reggiano cheese – finely grated
- Optional: if using Kale:
- Lemon juice
- Olive oil
- If using kale
- de-stem the kale and cut into bite size pieces
- put kale into a large bowl and put lemon juice, olive oil and a few shakes of salt on it to soften the kale. let sit for 15 – 30 minutes at room temperature. Rinse if you like before using to reduce sodium count.
- Make dressing by combining all ingredients and stir with a whisk. Set aside so flavors can combine. Great to make ahead of time if possible and store in the refrigerator.
- Cut mushrooms and romaine lettuce if using that type of lettuce (and other vegetables if using).
- Mix lettuce, mushrooms, croutons, cheese and dressing in a bowl. Toss and serve with fresh ground pepper.