PW Caesar salad
From the Pioneer Woman.
When my sister in law A brought this Caesar salad to a family get together, I knew after one bite that I would never buy Caesar dressing again. It was that good.
Dressing-
2 cloves fresh garlic (peeled)
2 whole anchovy fillets (or paste)
2 tbs (up To 3 Tablespoons) Dijon
1 tbs balsamic or red wine vinegar
1 tsp Worcestershire sauce
1 dash salt
black pepper to taste
1/4 c. Parmesan cheese
Put the anchovies, garlic, mustard, Worcestershire, vinegar and lemon juice into the bowl of your blender or food processor and pulse until it's well mixed, scraping the sides down if necessary.
Turn on and slowly pour in the olive oil until emulsified.
Add the salt, pepper, and Parmesan and pulse until combined.
Slice the bread into thick slices and then into 1-inch cubes.
Throw them onto a baking sheet.
Heat olive oil in a small saucepan or skillet over low heat.
Peel and crush—but don’t chop—2 cloves of garlic and add them to the oil.
Use a spoon to move the garlic around in the pan.
After about 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
Slowly drizzle the olive oil over the bread cubes.
Mix together with your hands, then sprinkle lightly with salt.
Bake at 200º for one hour, shaking the pan occasionally then turn up the heat to 400 degrees. Bake them on high heat for just a few minutes.
Salad-
Lettuce of your choice, we like romaine or read leaf lettuce, just make sure it's dry
Parmesan cheese
Optional - grilled chicken, cucumber, tomato
To serve-
Toss lettuce, Parmesan and optional ingredients with some of the dressing (you can always fix a salad that's too dry, you can't fix one that has too much dressing).
Adjust your seasoning (more pepper too if that floats your boat), plate and add croutons to the top and serve.
When my sister in law A brought this Caesar salad to a family get together, I knew after one bite that I would never buy Caesar dressing again. It was that good.
Dressing-
2 cloves fresh garlic (peeled)
2 whole anchovy fillets (or paste)
2 tbs (up To 3 Tablespoons) Dijon
1 tbs balsamic or red wine vinegar
juice of 1/2 lemon
1/2 c olive oil 1 tsp Worcestershire sauce
1 dash salt
black pepper to taste
1/4 c. Parmesan cheese
Put the anchovies, garlic, mustard, Worcestershire, vinegar and lemon juice into the bowl of your blender or food processor and pulse until it's well mixed, scraping the sides down if necessary.
Turn on and slowly pour in the olive oil until emulsified.
Add the salt, pepper, and Parmesan and pulse until combined.
Store in the fridge at least an hour before serving
Croutons-
1/2 loaf French bread
1/4 c. olive oil
2 cloves garlic (peeled)
salt to taste
Throw them onto a baking sheet.
Heat olive oil in a small saucepan or skillet over low heat.
Peel and crush—but don’t chop—2 cloves of garlic and add them to the oil.
Use a spoon to move the garlic around in the pan.
After about 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
Slowly drizzle the olive oil over the bread cubes.
Mix together with your hands, then sprinkle lightly with salt.
Bake at 200º for one hour, shaking the pan occasionally then turn up the heat to 400 degrees. Bake them on high heat for just a few minutes.
Salad-
Lettuce of your choice, we like romaine or read leaf lettuce, just make sure it's dry
Parmesan cheese
Optional - grilled chicken, cucumber, tomato
To serve-
Toss lettuce, Parmesan and optional ingredients with some of the dressing (you can always fix a salad that's too dry, you can't fix one that has too much dressing).
Adjust your seasoning (more pepper too if that floats your boat), plate and add croutons to the top and serve.
Comments
Post a Comment