About 4 to 6 Servings
Ingredients:
Dressing:
1 tsp anchovy paste
2 garlic cloves, minced
1 tsp Dijon mustard
Juice from ½ lemon
Worcestershire sauce
Freshly ground black pepper
Extra virgin olive oil
Parmigiano-Reggiano cheese
Salad:
2 heads romaine lettuce, cut into 1” pieces
Instructions:
To Prepare Dressing:
In a small bowl whisk together anchovy paste, garlic, mustard, and lemon juice. Add a dash or two of Worcestershire sauce and fresh ground pepper. Add about 1/4 cup of olive oil and whisk. Add a bit more olive oil if the dressing is thick.
To Prepare Salad:
In a large bowl, toss romaine lettuce with the dressing. Sprinkle Parmigiano-Reggiano cheese on top and add extra pepper if desired. Serve fresh or chilled.
Preparation Tips:
Don’t be scared of using anchovy paste. The paste adds flavor (and salt) and works much better than anchovy filets.
Caesar salad can be part of a healthy diet provided you don’t pour on the cheese or top off with croutons.
The key to a great Caesar salad is to use dry lettuce. If the lettuce is wet, the dressing won’t coat the leaves and your salad will end up soggy.