For dinner yesterday I experimented creating a new Caesar salad recipe that I could make completely from scratch. When I went to Cabo San Lucas several years ago, I had dinner at an amazing restaurant that made their Caesar salad dressing in front of you at the table. I was absolutely amazed at this, so needless to say, I’ve been trying to come up with one ever since! And let me tell you, I’ve tried countless different ways and have finally found one that is absolutely amazing. I could seriously eat it every night.
Ingredients: Serves 4
1 pint cherry tomatoes (optional)
Sea salt flakes
Freshly ground black pepper
2 jumbo heads romaine lettuce
1/2 cup freshly finely grated Parmesan
The dressing (make sure all of this stuff is at room temp):
1 large egg yolk
2 teaspoons Dijon mustard
2 large garlic cloves, sliced
9 anchovy fillets (not optional!!)
1/4 cup freshly squeezed lemon juice (about two lemons. Don’t use the bottled stuff)
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1/2 cup safflower oil
1/2 cup freshly finely grated Parmesan cheese
4 cups french baguette cut into 3/4 inch chunks
2 tablespoons olive oil
1/4 teaspoon sea salt
dash freshly ground black pepper
Preheat oven to 400°F. For the croutons (they were the hit of the night), put baguette chunks on a baking sheet and toss with the olive oil, salt, and pepper. If you are using the tomatoes, place onto another baking sheet and toss with olive oil, salt, and pepper. Put both the bread and tomato baking sheets into the oven for 15 minutes, until bread is golden brown and tomatoes are starting to get soft. Let both cool to room temperature.
Wash the heads of romaine and dry by patting with paper towels. Cut the heads into 1 1/2 inch pieces and place in a large mixing bowl.
Add enough dressing to the lettuce to moisten. Add the 1/2 cup Parmesan and toss well. Toss in the croutons and add more dressing if required. Add the tomatoes and serve at room temperature.