Name: Classic Homemade Caesar Salad
Prep time: 20 min
Ingredients: 1 anchovy filet (minced); 1 clove garlic (minced); 1 cup mayonnaise; 1/2 cup shredded Parmesan Cheese (Reggiano Parmesano is best); 2 Tbsp fresh lemon juice; 1 tsp Worcestershire Sauce; 1 tsp Dijon mustard; 1/4 tsp salt; 1/8 tsp freshly ground black pepper; Romaine lettuce (torn into bite size pieces); extra Parmesan cheese ( for serving); Croutons (for serving)

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It’s Spring! At least it will be tomorrow, but I’m kind of in a hurry this year. It was a long, long winter up here in the Back of the Beyond in Ferry County, Washington. The birds are singing, temperatures are warming up and daffodils are poking their heads above ground wondering if they dare continue to grow. As the seasons change, so do our appetites. For me, that means less pot roast and more salads. We love a classic Caesar Salad. It’s so fast and easy to prepare at home and it is superbly delicious! I mean, it’s just lettuce and salad dressing. How hard can that be? We never order a Caesar Salad at a restaurant. Oh my gosh, the price they charge is out of sight! Since the price of groceries continues to rise and we’re all doing a bit of belt tightening, this is a good place to start.

Leftover anchovies? Wrap each one separately and pop in the freezer for next time. A word about anchovies. Yes, they are strong tasting, but incorporated into the dressing, you won’t know it’s there. But, it imparts a unique flavor that sets Caesar dressing apart from the others, so please use that tiny fish. Serve as a side salad or with grilled chicken breasts for a complete meal.

Here’s what we’ll need.

Classic Homemade Caesar Salad

Can anything this delicious be so easy to prepare? The answer is YES! Make your own Caesar salads at home and I guarantee they will be better than any restaurant salad. Save yourself a bundle of money and impress your family and friends.

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Prep Time 20

Cook Time 0

Course Salad

Cuisine American

Servings main dish salads

Ingredients

1 anchovy filet minced
1 clove garlic minced
1 cup mayonnaise
1/2 cup shredded Parmesan Cheese Reggiano Parmesano is best
2 Tbsp fresh lemon juice
1 tsp Worcestershire Sauce
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground black pepper
Romaine lettuce torn into bite size pieces
extra Parmesan cheese for serving
Croutons for serving

Instructions

Using a mortar and pestle mash the garlic and anchovy into a paste. Alternately, place between 2 pieces of plastic wrap and mash with a meat mallet/hammer. Transfer to a small bowl.
Nothing is better than fresh lemon juice so squeeze away!
Whisk together the lemon juice with the garlic, anchovy paste, Worcestershire sauce and Dijon mustard.
Whisk in the mayonnaise, salt and pepper.
Stir in the shredded Parmesan cheese.
Place your torn Romaine ( however much you need ) in a bowl and add just enough dressing to coat. Be careful not to over dress. The downfall of many Caesar salads is adding way too much salad dressing. You can always add more but you can't take any away.
Top with additional shredded Parmesan and Croutons. Serve as a delicious side salad or add grilled chicken for a complete meal.
Thanks so much for stopping by today. I appreciate you all! Please leave me a comment. I love hearing from you all.
Until next time, Journey On!
Hugs and much love from me,
Karen, TJG