I don’t make my own Caesar salads very often. I find the dressing to be a little intimidating to make- but a classic Caesar goes so well with such a wide range of dishes, it seems like I should get over it- so here goes.
Intimidating you ask? Might not be the right word- may be more disturbing.
It’s not the raw egg yolk.
It’s not the lemon juice (even when I have a paper cut)
It’s definitely this that I have a hard time with:
The good news is, I can easily forget about it when it gets whirled up in an immersion blender.
Add Olive Oil and don’t think about the smelly canned fish that are chopped up inside.
Moving on to the croutons. This is also something I don’t make often. I have some that I like at metropolitan market and they suit me just fine when I need a crouton fix- but why not try my own
Dice up some bread and toss with a little olive oil, salt, pepper, minced garlic…
Throw in the oven for about 14 minutes in my case-
They are a little soft, and tasty. The first one I tasted had WAY too much garlic on it, bit it seemed to be a fluke. The rest were quite nice.
So the dressing and the greens and cucumber get tossed together- I had some rotisserie chicken I threw in for good measure- and some left over watercress-
Lastly, topped with parmesan and croutons- no thought of smelly fish.
YUM. The dressing was super good. Will definitely make again- and question my own sense when I purchase dressing from the store.
It’s really the dressing that made the salad. Croutons were good too- but I would have been satisfied with some quality store bought croutons (insert gasp here)
I do wish the dressing would save- we only used half- but I’m not sure with the egg yolk how long that is recommended. No chances here… garbage disposal. May be someone can give me a definitive answer on that?
Yup- I see this salad in my future.