Caesar salads are something that I associate with being 18 or 19 years old. It was the sure thing I’d order when eating dinner out with a group of friends on a Friday night. A caesar salad and a gigantic sweet n’ sour blue cocktail. I’ve given up drinking blue lagoons (or anything that shockingly vivid), but it’s nice to have an old favorite hanging about now and then.
Garlicky, creamy and with bits of bacon and toasted croutons, what’s not to love? Sure it packs on the calories, which is why I only make this salad once in a while. Most caesars have raw egg and anchovies and while I’ve got no qualms eating it when someone else is making it, I’ve yet to try making a raw-egg dressing myself. So this dressing is a standby that is super simple to whip up and it tastes just as delicious. It’s also really easy to adjust. If you are vegetarian, cut out the bacon & use a worcestershire sauce that is vegan (Annie’s makes a good one). If you are vegan, use a soy mayo & leave off the cheese.
Elsewhere: Want to bring the Baja to your kitchen? Check out my post for some seriously awesome fish tacos with a cumin-yogurt crema over at Poppytalk.
simple caesar salad
1 head Romaine lettuce, torn
4 slices bacon, diced
2-3 thick slices of good bread, cubed
1 clove garlic, minced
4 T parmesan cheese, grated
Wash and dry lettuce, tearing into bite-sized pieces. Place in a large bowl and set aside.
Fry up bacon over med-high heat until crispy. Remove the bacon and set aside. Remove most of the bacon fat from the pan and add in the bread cubes and the garlic. Toss until bread gets golden and slightly crispy. Set aside and make dressing.
2 T mayonnaise
1 fat clove garlic, crushed
1 t dijon mustard
1 big ol’ lemon, juiced
couple dashes worcestershire sauce
1/4 c olive oil
few good grinds of black pepper
Put the above ingredients in a jar, screw on a lid and give it a big shake. Pour over salad & toss until everything is coated. Add bacon, croutons and parmesan cheese and give everything one more toss. Serve immediately. Serves 4.