Keeping it light once again with another great summer time meal.
Who doesn't love a great Caesar salad. Just ask my wife, it is my favorite salad and it is a personal indicator I use to judge a restaurant. If you find a restaurant that has a killer Caesar salad (not a bland mamby pamby throw a few romaine leaves on a plate with a tired dressing and stale croutons kind of Caesar) odds are the rest of their food will follow suit.
Of the dressings out there a Caesar isn't that complicated so give it a try, you won't be disappointed!
Home Made Croutons:
Preheat oven to 450 degrees. Melt @2T of butter and mix with 1T Olive Oil in a large bowl. Add @ 10oz of cubed Rustic bread, and toss until coated. Sprinkle with salt and black pepper; toss until evenly coated. Spread the bread in a single baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
Blend Following Ingredients Together
3 garlic cloves, chopped Peeled
4 anchovy fillets
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lemon juice (one small lemon)
1 teaspoon Worcestershire sauce
1 1⁄2tablespoons Dijon mustard
2 large egg yolks (you can sub @2T Mayo if you don’t like working with raw eggs)
1⁄2cup extra virgin olive oil or 1⁄2 cup canola oil
¼ C Parmesan Cheese
This makes about 2 servings (you can always add a little more garlic, or lemon juice if you like the dressing a little more tangy, just make base recipe then add other items slowly and re-taste)
Grill Chicken Breasts seasoned with Olive Oil, Salt and Pepper
Chop desired amount of Romaine lettuce, add Croutons and toss with dressing. Plate and top with grilled chicken add additional shaved or shredded parmesan cheese and finish with fresh ground pepper.
If you are looking for a great pre made Caesar for those times when you just don’t have the time to make it from scratch, here are a few of my favorites… Brianna’s Asiago Caesar Dressing, Ken’s Chefs Reserve Creamy Caesar, and Marzetti’s Simply Dressed Caesar.