Ceaser Salad.


The dressing can be done a day in advance.



INGREDIENTS: Serves 6

  • 2 romaine lettuce heads torn into pieces
  • 1 1/2 tsp freshly ground pepper
  • 4 cloves of garlic
  • 1/2 peeled shallot
  • 2 tsp dried oregano
  • 1 tbs Worcestershire Sauce
  • Juice from have a lemon
  • 1 tsp dijon mustard
  • 1 tsp Tobasco Sauce
  • 1 anchovy (optional)
  • 1 egg yolk (optional)
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2/3 cup grated gran podano or Parmigiano Reggiano cheese
  • 1/3 cup grated aged white cheddar
  • 1/2 cup high quality or homemade croutons
  • 4 slices of bacon (optional)

Now Cook:

1. Wash the lettuce in cold water and pat dry with paper towel. Set aside.

2. Add all the ingredients in a container.

3. Use a hand held blender to emulsify the dressing (10-15 seconds). This will also cause the garlic and shallot to be finely pureed.

4. If using the bacon, cook till done, cool and break into pieces.

5. In a salad bowl, place the lettuce, croutons and optional bacon.

6. Stir in the dressing and toss till lettuce coated (you may not need all the dressing. Any remainder can go in the fridge).

7. Serve with freshly ground pepper and optonally some anchovies.