Caesar Salad with Lemon Parmesan Dressing
This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.
Ingredients
A half loaf Italian bread
A few generous splashes olive oil
2 heads romaine lettuce
A thinly sliced Red Onion
A sprinkle or two Salt and Pepper
A cup extra virgin olive oil
2 lemons juiced and zested
A few generous splashes of olive oil
A few dashes Worcestershire sauce
A heaping spoonful Dijon mustard
1/2 cup or so grated Parmesan cheese
few cloves chopped garlic
A sprinkle or two Salt and Pepper
A few generous splashes olive oil
2 heads romaine lettuce
A thinly sliced Red Onion
A sprinkle or two Salt and Pepper
A cup extra virgin olive oil
2 lemons juiced and zested
A few generous splashes of olive oil
A few dashes Worcestershire sauce
A heaping spoonful Dijon mustard
1/2 cup or so grated Parmesan cheese
few cloves chopped garlic
A sprinkle or two Salt and Pepper
Instructions
For the Salad:
Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.
Tear the lettuce into bite-sized pieces and toss with the onion and a half-cup or so of the dressing. Sprinkle the croutons on top and season.
For the Dressing:
Mix everything together until smooth dressing forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!
Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.
Tear the lettuce into bite-sized pieces and toss with the onion and a half-cup or so of the dressing. Sprinkle the croutons on top and season.
For the Dressing:
Mix everything together until smooth dressing forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!
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hi my name is kris i watch your show every morning love it
This one has become a family favourite and it’s always a hit when we serve it up with roasted tomato penne.