Creamy Caesar Salad

It was only recently that I started my love affair with salads. I guess familiarity took over from the very start and I had only learned to appreciate them when I started writing articles on  health, particularly the status of childhood obesity in the US. Let me tell you, it’s like seeing salads in a whole new light.

Among the different kinds of salad, Caesar salad tops my list. I’ve tried Tamasin Day-Lewis’s “authentic” Caesar salad recipe, and while it lists a surprising few ingredients, it still manages to be delicious and one of a kind. However, my favourite would still be the recipe I’ve written below. It features an excellent balance of ingredients, and it’s not difficult to prepare either.

If you’re searching for the creamy Caesar dressing, the least that I can say is that this qualifies. It rivals that served in nice restaurants, and the dressing is so good that I always leave some for bread dipping.

caesar salad

Creamy Caesar Salad

Serves 6 salad-loving people

 

Ingredients:

  • 6 garlic cloves, peeled
  • 180 ml mayonnaise
  • 5 anchovy fillets, minced
  • 5 tbsp grated Parmesan cheese, divided
  • 1 tsp Worcestershire sauce
  • 1 tsp dijon mustard
  • 3 tsp lemon juice
  • Salt and ground black pepper, to taste
  • 60ml olive oil
  • 140g day-old bread, cubed
  • 1 head cos lettuce, bite-sized pieces
  1. Mince half of the garlic cloves and set aside the rest. In a small bowl, whisk it together with mayonnaise, anchovies, 2 tbsp parmesan cheese, Worcestershire sauce, mustard and lemon juice. Season with salt and pepper, to taste. Set aside in the fridge until ready to use.
  2. In a large skillet, heat oil over medium heat. Cut the remaining garlic cloves into quarters and cook until brown, stirring constantly. Remove from the pan. Next, add the bread cubes in the pan and cook, turning frequently, until lightly browned. Remove from the pan and season with salt and pepper.
  3. In a large bowl, toss the lettuce with dressing, remaining parmesan cheese and seasoned bread cubes.
  4. Serve with Italian bread.

 

For low-fat croutons, bake them instead — layer them on a cookie sheet, spray with olive oil-based cooking spray and sprinkle with garlic powder. Bake in an oven preheated to 160 C for 15-20 minutes, turning often until crisp and golden.

Lastly, I realized that there’s a debate on whether anchovies are essential. My take: they are.

 

What’s your favourite salad?

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