Everyone loves a Caesar salad. Big Pete loves this salad!
I find there are two types of Caesar salad. The gooey, creamy, thick Caesar that most people buy in a jar and the kind you get in a restaurant that makes it from scratch. They mix it in front of you and toss it just before serving. I like the large pieces of romaine and the thinner vinaigrette type Caesar with big curls of fresh Parmesano Reggiano and fresh cracked pepper.
This is that kind of Caesar salad in taste but, a cheater version you make in a jar.
You will need:
- a little glass jar with a lid
- 1 head romaine lettuce
- 1 clove garlic - crushed
- 1 inch anchovy paste
- 1 tsp Dijon mustard
- 3 shakes Worcestershire sauce
- 4 tbsp olive oil
- 1/2 lemon juiced
- chunk of Parmesano Reggiano- shaved or grated
*optional add garlic croutons or a slice of grilled chicken to make it a full meal.
Step 1: wash and dry the romaine lettuce. I prefer using only the tender inner leaves and I don't use the dark green parts of the lettuce. I also like to leave the pieces in large pieces. It is very important to dry the lettuce so if you have a salad spinner this is the time to get it out. You can buy them at housewares stores or even dollar stores.
Step 2: in a jar add all ingredients and shake for a full minute to emulsify well. You can buy anchovy paste in all grocery stores (sometimes it is in the refrigerated section). Use real Parmesano Reggiano it makes a difference and always use fresh lemon juice.
Step 3: just before serving pour a small amount of dressing on the leaves and toss gently in a large bowl with your hands to get the dressing on all leaves. Plate the salad with shavings of Parmesan (I used a potato peeler ) and a grinding of fresh cracked pepper. You can store the remaining dressing in the fridge.
The lettuce is so fresh and crunchy and the dressing is tart and velvety with the salty finish of the curls of Parmesan.
You will never look at the stuff in a jar the same again.