It’s been so hot I haven’t had the energy to muster up much more than cool salads!  We’ve hardly spent time outside for the past week, huge bummer.  It’s absolutely beautiful looking outside but of course, it’s like an oven. 

That being said, I’d like to share one of my favorite salads with you.  Caesar salad dressing is very simple to make.  I use the blender to completely pulverize all of the yummy ingredients.  I use light mayonnaise in lieu of a raw egg yolk, and of course, a Caesar salad just wouldn’t be without anchovies.  Before you wrinkle up your nose, I will tell you that when you blend these flavorful little fillets, you will not be able to detect them in the dressing.  Just this amazingly deep and rich flavor.

Another very important component of an authentic Caesar salad is croutons.  I simply cannot use a store bought crouton in my salad.   Use leftover bread ends or baguette.  If you simply cannot turn the oven on at this point, I understand! 

Lastly,  olive oil, (first cold pressed) and nice parmigiano cheese.  If you buy a chunk of it you can grate it or put 1/2″ chunks into the blender to make perfectly crumbled cheese.  For a lovely garnish use a basic vegetable peeler to make shavings. 

This recipe is pretty straight forward.  Feel free to double or triple it as it keeps well in the refrigerator for 3 weeks.  Check out my recipe for croutons below.

Authentic Caesar Salad

2 large cloves fresh garlic, coarsely chopped
2 teaspoons dijon mustard
2 anchovy fillets
2 teaspoons worchestershire sauce
2 tablespoons red wine vinegar
2 tablespoons light or regular mayonnaise
6 tablespoons olive oil, first cold pressed is best
6 tablespoons grated parmigiano
1/2 cup garlicky croutons (recipe below)
2  heads romaine lettuce, chopped

1)  If you’ve got a chunk of cheese, cut about a two inch piece into 1/2″ pieces and put into the blender.  Process until you have an evenly grated cheese.  Add the garlic through the olive oil and give it a whirl on high until you have a nice smooth consistency.
2)  Place the lettuce into a large mixing bowl.  Add the croutons and spoon about 4 tablespoons over the lettuce and toss.  Add additional dressing to thoroughly coat the lettuce.  Reserve the rest for another time.  Toss to evenly coat.  Plate the salad and top with a couple of parmigiano shavings.  Makes four servings.