Caesar Salad


So my mom had one cookbook that was always a thrill when she took it out of the bookcase, because it was Dione Lucas‘ French cookbook The Gourmet Cooking School Cookbook (a predecessor to Julia Child), and it had a recipe for caesar salad that my mom used.  She made it in a super large Stangl bowl (that I will never see again along with that cookbook, but that’s a whole other kinda story) with blueberries — the bowl, not the salad.  She mixed and served the salad in a super large bowl because there were six of us and there were never any leftovers.  Other than that, we were a typical suburban 60’s kinda family chowing on iceberg and russian dressing.

As an adult oh about 20 years ago, I developed a recipe for caesar salad dressing that omits the need for a raw egg, using mayo instead.  I LOVE this dressing.  My gift to you.  Let me know what you think!

Ingredients for salad dressing:

anchovies — 4 fillets, preferably from a jar, minced (I like to rinse ’em)

garlic — 4 cloves, minced

lemon juice — 2-3 T

worcestshire sauce  — 1 T

mayonnaise — 2 T

S&P — 1/4 t each

olive oil — 1/3 c.

dijon mustard — 2 t


Mash anchovies with garlic into paste.  Add all other ingredients except oil.  Whisk in oil.

Other ingredients for salad:

romaine lettuce — wash and dry inner leaves (don’t use uncrisp outer leaves)

parmesan cheese — 1/3 c. grated


Preheat oven to 350 or whatever it’s on otherwise

Cut up bread into 1/2″ cubes, to make 3 c.

2 T butter

2 T oil

2 cloves garlic, smashed & cut in half

Heat oil and butter in small pot (or saute pan?) with garlic until butter melts.  Remove from heat and let sit for 10 mins, then remove garlic.

Mix butter/oil with bread cubes.  Bake 10-12 minutes until golden.  These should keep fine if made in advance.  You don’t want them hot anyway on the cool salad.

To assemble salad:

Toss lettuce with dressing.  Add croutons and grated cheese and pepper.  Serves 6 (assuming you prepared enough leaves)


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