Caesar Salad

Caesar Salad is my favorite and it goes really well with hamburgers (and almost anything else).  My friends love it too.  The hardest thing about this salad is spelling Caesar right!  If you have a blender, it's quick and easy to make the dressing.  Homemade Caesar dressing is sooo much better than the store-bought kind, and if you have any leftover, you put it in the fridge and have another salad later.  The dressing will last a month in the fridge.  It never lasts that long for me or my friends because we like it so much.  Sometimes I make just Caesar Salad for dinner and add some leftover grilled chicken; it's really good.

Ingredients and Equipment Needed:

Caesar Salad Ingredients:

2 heads romaine lettuce, torn into small pieces (it comes in a package already cut in pieces)

1/2 pound cooked and crumbled bacon (we used the kind in the package so we wouldn't have to cook it.  Make sure you use real bacon and not the fake kind which is really awful)

1 cup freshly grated Parmesan cheese

2 cups garlic croutons

Caesar Salad Dressing Ingredients:

2 cloves garlic, peeled and smashed
1/4 cup fresh lemon juice (you'll need 1 large lemon)
2 egg yolks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/4 cup white wine vinegar
1 cup extra virgin olive oil
Equipment Needed:  
Measuring Cups
Measuring Spoons
Large Salad Bowl for Serving
Tongs for tossing the salad
Measuring Cups
Measuring Spoons
Rubber Scraper or Spatula
Blender

How to Make Caesar Salad:

1.  Put the lettuce in a large bowl. 2.  Sprinkle the Parmesan cheese on top.

3.  Add the bacon.

 

4.  Sprinkle the croutons on top.  Set this aside for a few minutes while you make the dressing.

1.  To make the dressing, take a head of garlic and cut off the pointy end.  2.  Pull two big cloves off. 3.  Put the cloves on a cutting board, then lay a big knife on top.  Make sure the knife is flat, and hit the thickest part with your hand so that it smashes the garlic cloves. 4.  This is how the smashed garlic should look.  Peel off the skin and put it in the blender with the other clove. 

 

5.  Put the lemon on a cutting board and cut it in half.  6.  Press each half on the juicer.  You can use an electric juicer or a hand one. 7.  Measure 1/4 cup lemon juice and pour it into a little strainer to keep the seeds out of the dressing.   8.  Separate the eggs.  Put the whites in another container; you can use them for something else. 

9.  Dump the egg yolks into the blender. 10.  Measure 1/2 teaspoon salt into the blender. 11.  It's fun to grind the pepper.  If you want to, you can grind it right into the blender.   You don't really have to measure if you don't want to; just grind a little pile about the same size as the salt (1/2 teaspoon).  If you want to be exact, grind the pepper onto the counter, then scoop it up into the measuring spoon. 12.  Pour Worcestershire sauce into a teaspoon and pour it into the blender.  You'll need to do this twice since the recipe calls for two teaspoons.

 

 

13.  Measure the anchovy paste into a measuring spoon.  This is really stinky stuff!  It makes the dressing taste right, though, so don't leave it out. 14.  Pour the vinegar into the blender. 15.  Add the Dijon mustard.  You should use a good brand of Dijon so it is strong or the dressing won't taste good.  Don't use plain yellow mustard. 16.  Put the lid on the blender and blend until it looks mixed.  Scrape down the sides, cover, and blend again.  With the motor running, pour the olive oil really slowly through the little hole on the lid until all of the olive oil is mixed in and the dressing is thick.

9.  Pour some of the dressing over the salad mixture and toss.  You probably won't need all of it, but keep adding more until the salad is just moistened and everything is mixed up. Isn't it Gorgeous? We can't wait to eat it!

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