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?’”
- 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.
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)
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.