Kary's Tip: To make this truly the ultimate Caesar salad, add cooked and crumbled bacon bits.
This Recipe makes 12 servings.
Ingredients
- 1 head romaine lettuce
- 2 cups (500 mL) croutons
- 1/4 cup (50 mL) grated Parmesan cheese
- 1/4 cup (50 mL) vegetable oil
- 2 tbsp (25 mL) grated Parmesan cheese
- 1 tbsp (15 mL) white wine vinegar
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) anchovy paste
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) each salt and pepper
- 1/2 tsp (2 mL) Worcestershire sauce
- 3 tbsp (50 mL) light mayonnaise
Directions
- Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)
- Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine.
Additional Information
- For Chicken Caesar Salad, place 4 boneless skinless chicken breasts on greased grill over medium-high heat; close lid and cook, turning once, for about 12 minutes or until no longer pink inside. Slice into thin strips; add to salad.
- Smoked Salmon: Place a few slices of smoked salmon over top of each salad.
Source: Canadian Living Test Kitchen
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