Recipes

 

Gail’s Caesar Salad

Course Salad
Servings 4

Ingredients

Dressing (Yield 1 ½ cups):

  • 2 Egg Yolks
  • Juice of 1 lemon
  • 3 dashes Worcestershire Sauce
  • 2 dashes Tabasco Sauce
  • 2 tsp Anchovy Paste
  • 1 tbsp Prepared Mustard
  • 2–3 cloves Fresh Garlic, crushed
  • 1 cup Olive Oil

Salad:

  • 6–8 cups Bite Sized Pieces Romaine Lettuce, washed, dried
  • ¼ cup Caesar Salad Dressing (enough to lightly coat the lettuce)
  • ½ cup Grated Parmesan Cheese
  • 1 cup Croutons*

Instructions

Dressing:

  1. In a blender, food processor, mixer or bowl using a whisk, add all the ingredients except the oil and mix well.

  2. With the motor running, slowly add oil in a steady stream.

  3. Mix well.

  4. The slower the oil is added, the thicker the dressing will be.

  5. Will keep for up to two weeks in the refrigerator.

Salad:

  1. To make the salad, allow 2 cups of washed, dried and torn romaine lettuce per person.

  2. Toss with enough dressing to coat the romaine and garnish with grated Parmesan Cheese and croutons.

Recipe Notes

*To make a quick version of croutons, toast up your favourite bread, let cool and cut into ½” croutons. The dressing will give the croutons lots of flavour.

Learn more about the book and fund.

CONTACT US
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram