New Taste Journal

Whole Grain · Whole Food · Big Flavors

Caesar Salad

Ingredients:
2     Small Romaine Lettuce Hearts, 14-16 oz. total weight (may only need one and a half hearts)

Dressing:
4     Anchovy filets, or less
2     Cloves Garlic, small or one big
1     Tbs. Parmesan/Romano Cheese, grated
2    Tbs. Lemon Juice
2    Tbs. Red Vinegar
4     Tbs. Olive Oil
1/8    tsp. Salt
1/8    tsp. Pepper

Garnish:
Tomato Wedges
Grated Cheese
Anchovy Filet

Cut lettuce into bite size pieces.

Wash lettuce in cold water.

Use a salad spinner if you have one.

Spin dry lettuce.

Place lettuce into a mixing bowl.

Cover bowl and place in fridge.

Let lettuce chill and crisp.

Overnight is best if you can.

Gather and measure dressing ingredients.

You can chop the garlic and anchovy.

Chopping will eliminate large chunks in the dressing.

Puree dressing ingredients together in blender.

Pour all of the dressing over the chilled lettuce.

Toss salad well by hand.

Place onto salad plates and garnish as you wish.

New Taste Thinking:

This Caesar salad is my all-time favorite salad. I love the bold Lemon-Garlic flavors. The salad is composed from a number of healthy ingredients and makes a fine choice for a dinner salad or a lunch entree salad.

This is one of those"works perfect every time" recipes.
The only thing that you need to watch is that you have 14-16 ounces of lettuce in the bowl.
This has to do with the lettuce to dressing ratio. If you don't have enough lettuce in the bowl the salad dressing will be overpowering.

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New Taste Journal

Whole Grain · Whole Food · Big Flavors