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Try a New Recipe: Caesar Salad for Two...or More!


By OuR KrAzy kItChEn... (Visit website)





I know I'm posting a few salad recipes recently, but let's be honest, we all need something to balance out the Christmas cookies. I know I'm not alone in this, even if no one else will admit it!!


I originally found this recipe in the pages of Everyday Food magazine. Caesar salad is one of our favorites, and this is a delicious recipe for dressing.


Be careful not to use too much garlic, and if you're doubling the recipe (like I do for our family of four), just use a whole tin (2 ounces) of anchovies. I make croutons out of a couple slices of Artisan Bread (how did you guess?)


(I used a vegetable peeler to shave the Parm, in case you're wondering) 



Note: the original recipe calls for 1/2 teaspoon of SALT to be added to the anchovies. I'm sure they were kidding...anchovies are plenty salty. I have left if out of the recipe below.

Caesar Salad for Two

Serves 2

Active time: 15 minutes

Total time: 25 minutes

NOTE: If doubling this recipe, you can use a blender to make the dressing.


2 thick slices rustic white bread, cut into 1-inch cubes

1/4 cup extra-virgin olive oil

coarse salt and ground pepper

1 garlic clove, minced

2 anchovy fillets, minced

1 large egg yolk or 1 tablespoon pasteurized egg yolk

1 1/2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces

2 tablespoons freshly grated Parmesan (there's no way I'm measuring the cheese!)



Preheat oven to 400 degrees F. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.


On a cutting board, combine garlic, and anchovies. Using a large knife, drag the blade at an angle across the mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.


Don't forget to visit me at The Bad Girl's Kitchen for more fabulous recipes!




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