Doug D
TVWBB Hall of Fame
Quick Caesar Salad
1 med-lg. heart of romaine lettuce
1/2 cup croutons
For the dressing:
1/4 cup shredded Parmesan Cheese
2 T. lemon juice (ReaLemon OK)
1 clove garlic, peeled
1/2 t. Worcestershire sauce
pinch salt
fresh-ground pepper to taste
1/3 cup extra virgin olive oil
Combine all dressing ingredients except olive oil in processor or stick blender cup (2-cup mini-chopper also works well). Process until well blended. With processor running, drizzle in olive oil and continue to process until well-incorporated.
Toast croutons in a skillet in a teaspoon of butter.
Wash and dry romaine leaves well. Slice cross-wise into 1"-wide ribbons, then cut ribbons into thirds. Place romaine in large bowl, and add all of dressing, mixing to coat greens thoroughly. Top each salad with croutons and a little more shredded Parmesan. Add fresh-ground pepper to taste.
Makes two large salads or four side salads.
Those not raised eating lots of fresh garlic may want to back it down to a half clove.
1 med-lg. heart of romaine lettuce
1/2 cup croutons
For the dressing:
1/4 cup shredded Parmesan Cheese
2 T. lemon juice (ReaLemon OK)
1 clove garlic, peeled
1/2 t. Worcestershire sauce
pinch salt
fresh-ground pepper to taste
1/3 cup extra virgin olive oil
Combine all dressing ingredients except olive oil in processor or stick blender cup (2-cup mini-chopper also works well). Process until well blended. With processor running, drizzle in olive oil and continue to process until well-incorporated.
Toast croutons in a skillet in a teaspoon of butter.
Wash and dry romaine leaves well. Slice cross-wise into 1"-wide ribbons, then cut ribbons into thirds. Place romaine in large bowl, and add all of dressing, mixing to coat greens thoroughly. Top each salad with croutons and a little more shredded Parmesan. Add fresh-ground pepper to taste.
Makes two large salads or four side salads.
Those not raised eating lots of fresh garlic may want to back it down to a half clove.