Monday, 29 March 2010

Lemony Caesar Salad

This recipe goes out to Jen S who asked me for a Caesar Salad dressing recipe. This is a great Caesar salad dressing that doesn't use raw eggs (I cannot bring myself to eat raw eggs). Loaded with garlic it's delicious. You can make it creamier by adding some mayonnaise and whipping it up. Homemade garlic croutons (recipe below) are a must with this salad!

1/4 cup olive, grape seed oil or vegetable oil
3 tbsp fresh lemon juice
2-3 garlic cloves, minced
1 tsp Dijon mustard
1/2 tsp salt
1/8 tsp pepper
1 heaping tbsp mayonnaise (optional)
9 cups Romaine lettuce, torn
1/2 red onion, chopped
1 cup mushrooms, sliced
1/2 cup fresh Parmesan cheese, grated
1 cup croutons

In a small bowl combine oil, lemon juice, garlic, Dijon, salt and pepper (and mayonnaise, if using); mix well. Set aside.

In a salad bowl, combine the lettuce, onion, mushrooms and Parmesan. Mix well. Drizzle dressing over salad and toss to coat. Add croutons. Serve immediately.

Laurie's Knock You Down with the Smell 'o' Garlic Croutons
3 slices bread
2 garlic cloves, minced

Butter bread on both sides. Cut the slices into cubes. Heat a large skillet over medium heat. Add some extra butter to the skillet; add garlic and saute for 1 minute. Add bread cubes and saute until all croutons are nicely browned. Allow croutons to cool before putting them in the salad.

Note: This recipe has been adapted from "Taste of Home's: Quick Cooking" (Jan/Feb 2000)


Nix said...

I am going to try this recipe for sure. I don't usually eat caesar salad because most ones I find have anchovy paste as an ingredient in the dressing (not something I'm willing to ingest). Thanks for posting an alternative because (in theory) I love caesar salad, it just has to be done right. Although I'm going to omit the mushrooms because that's another food you will not see pass my lips without threat of death.

Laurie said...

I hope you like this recipe. You can make it as garlic-y as you like. Like you, I just can't stomach putting anchovy paste in it (although I know I've eaten it that way at restaurants).

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