Hale, Caesar


No pressure. Just two amazing cooks and spouses coming to my house for dinner. Caesar salad sounded good for a first course.

Jarrett went to a cooking class for boys when he was about 11. When I picked him up, I asked what he’d made.

He said, “Seizure salad; why would you want to call your salad ‘seizure salad?’”

The dressing:

    • 1 tablespoon anchovy paste
    • 1 tablespoon dry mustard or  Dijon mustard
    • 2 tablespoons balsamic  vinegar
    • 2 teaspoons Worcestershire sauce
    • 4 cloves fresh garlic, peeled
    • 1 whole lemon, juiced
    • 1 cup olive oil
    • 1/2 cup freshly grated Parmesan
    • 1 dash salt
    • Freshly ground black pepper
    • Place the anchovy paste into a  food processor. Add in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.With the food processor on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Mix until thoroughly combined. Refrigerate the dressing for a few hours before using it on the salad.

 

I hate to say this but I found this anchovy paste at... Walmart. It is made in Spain and we also add a little squirt of it to homemade spaghetti sauce.

Fresh squeezed lemon

 

 

 

 

 

 

 

 

 

 

 

 

It takes a little more time, but we switched from the bottled diced garlic to fresh a few years ago

Adding the lemon juice

 

 

 

 

 

 

 

 

 

 

 

 

 

Then on to the fresh made croutons:

Slice half a loaf of French bread into thick slices and cut them into 1-inch cubes.

Heat 1/4 cup olive oil in fry pan over low heat.

Crush-but don’t chop-two garlic cloves and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.

Slowly drizzle the olive oil over the bread cubes. Mix together. Toss and cook in the pan until golden brown and crisp. (I add a tablespoon of butter for more flavor)

Smashed not diced garlic slowly browned in 1/4 olive oil adds great flavor

 

Remove the garlic and add the cubed bread, toasting until golden

 

 

 

 

 

 

 

 

 

 

 

 

 

Use romaine lettuce. Top with shaved parmesan cheese. Add the croutons. Drizzle on the dressing and you are done.

A little chicken thrown in would make it a dinner.

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5 comments to Hale, Caesar

  • Who are these amazing guests?? I’m very curious!

  • Oh– and another thing, I sometimes use romaine wedges instead of pieces for the salad and grill them before serving– just enough to blacken the edges, not to wilt the whole thing. Cutting into the wedge makes me feel like I’m eating a steak.

  • Ria, Wendy.

    I have seen grilled lettuce in magazines but I’ve never done it.

  • Shari Keen

    Who doesn’t like Caesar Salad??? Terri, next time you find yourself in Lancaster…..make sure someone takes you to the Belvedere ( downtown) for a lunch….and best to make it on a beautiful day when you can sit on the balcony surrounded by lush hanging pots of profusely blooming annuals…..and then order the Grilled Caesar with your choice of meat, seafood, or poultry, Just do it….you’ll thank me!!!!

  • Tina Jakubowski

    Greetings! I’ve been following your site for a long time now and finally got the bravery to go ahead and give you a shout out from Humble Texas! Just wanted to tell you keep up the excellent job!

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