Based on Laurel’s awesome recipe for an excellent caesar salad, slightly tweaked over time.

Ingredients

  • 1 heart of romaine / 2 people
  • 1 tbsp olive oil / 1-2 people depending on taste
  • 1 garlic clove, pressed / 2-4 people
  • 1 anchovy slice, cut into very small pieces / 2-4 people
  • 3 splats of Worcestershire / 2-4 people
  • pepper to taste
  • 1 lemon / 2-4 people
  • freshly grated Parmesan
  • croutons

Directions

Press the anchovy pieces with a knife or spoon. In a large wooden bowl, squeeze the lemon, add the Worcestershire, garlic, anchovy, and pepper. Mix well. Add the oil and mix again.

Let set while prepping the lettuce. You can either cut it or break it apart with by hand. However, make sure to shake off any excess water.

When ready to serve, mix lettuce in bowl and toss will adding Parmesan and croutons.

Notes

The original recipe called for 1 “inch” of anchovy paste and only ½ lemon per 2-3 people. Anchovy slices in oil work really well and can be found at any grocery store. You can find hearts of romaine in three-packs but a full head should be good for 3-4 people. For croutons, I recommend the Chatham Village Garden Herb which can also be found fat free and don’t have hydrogenated oils or corn syrup (although, other flavors such as Garlic & Onion do contain some). If you can make your own croutons, better yet.

Posted by ed under salads