Sensation salad vs Caesar salad

Caesar salad is pretty easy since it's just Romaine cut up, but the dressing is what makes it and I have a great one I'll share.

This recipe will be good for 2 full size heads of Romaine.

1 egg
2 cloves garlic pasted
1 tsp. Worcestershire sauce
1 tsp. black pepper
3-4 anchovies pasted
1 tsp. Dijon mustard
1/4 fresh lemon squeezed
3/4 cup olive oil
3/4 cup Parmesan cheese

To paste the garlic first finely mince it and then add only about 1/2 tsp. salt and use the side of a chef's knife to pull it along your chopping board and do this several times. This will make the garlic turn into a fine paste.

You can simply take the anchovies and paste them without using any salt.


Mix the first 6 ingredients in a bowl and then SLOWLY drizzle the olive oil in the bowl mixing constantly with a wire whisk. This will thicken the dressing a good bit. Then add the Parmesan and stir that in well.

It would also be a great idea to make, or have croutons on hand to go with the salad.

I make my own using 2 day old French Baguettes I get for $1 each at Winn-Dixie.

Cut across the loaf ever 3/4 inch and cut each ring in half across the widest part, then dice into similar size pieces. Put all pieces in a large bowl, sprinkle with olive oil and just enough to very lightly coat the bread and not make it wet. To this add black pepper, Slap Ya' Mamma, and the following in dried seasonings--oregano, sweet basil, parsley flakes. Toss them in the bowl so each cube is lightly coated and put on a baking sheet in a 375 degree oven until golden brown.


Don't walk away or you could burn them as they cook real quick. Be careful to not burn the bottoms that are on the pan.

ETA: This dressing needs to be refrigerated if not used in one sitting. In the fridge it will congeal a bit, so to use it in another salad at a later date, take it out the fridge to warm a bit and shake it to mix it back up well.


And don't put the dressing on the salad beforehand. It will make the romaine wilt. Let people put is on the salad as they are getting ready to eat it.

quote:

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Gonna try this dressing. Thanks for posting.

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Just don't add any more than enough salt to paste the garlic since Parmesan cheese and the pasted anchovies are considerably salty on their own.