• Original Creations

    Scratch Made Caesar Salad

    April 14, 2018 /

    Do you ever go to a good steakhouse and wonder why their Caesar Salads seem to taste way better than any others?

    The simple explanation is that they make it from scratch using only the highest quality ingredients- and that goes a long way.

    Nothing screams SUMMER quite like a good Caesar salad and while anyone can throw the basic version together quickly with store bought dressing, the quality of making it from scratch puts it at a higher level and is totally worth the added time to prepare it. 

    There are many approaches to constructing this salad. I personally make it several ways myself, depending on what mood I’m in. For this post, I simply just used what I had in the house, which was grilled shrimp and Little Gem Romaine Lettuce.

    Since I try to keep my Caesar from becoming too fattening, I did opt out of adding in croutons, but everyone has their own preferences so I encourage you to adjust the dish to your own liking. I hope you enjoy! 

    Scratch Made Caesar Salad
    Save Recipe
    Print
    CAESAR DRESSING
    1. 1 Egg Yolk
    2. 1/2 Tsp Dijon Mustard
    3. 1 TBSP Mayonnaise
    4. 1/2 Cup Reggiano Parmesan Cheese
    5. Zest from 1 Lemon
    6. Juice from 1/3 Lemon
    7. 1 TSP Champagne Vinegar
    8. 1 Clove of Fresh Garlic
    9. 1/2 TBSP Anchovy Paste
    10. 1/3 Cup Extra Virgin Olive Oil
    11. 1/2 TSP Black Pepper
    12. Salt (to taste)
    PARMESAN TUILES (cheese crisps)
    1. 1/2 Cup Fresh Grated Reggiano Parmesan
    SALAD
    1. Romaine Hearts
    2. Shaved Parmesan Cheese
    CAESAR DRESSING
    1. In a mixing bowl, add all ingredients and whisk together until well-combined. Transfer into a blender and lightly blend until the dressing yields a smooth consistency. Refrigerate until ready to use.
    PARMESAN TUILES
    1. Preheat oven to 350 degrees. Place grated Parmesan cheese onto a foil lined baking sheet into "cookie sized" piles an inch or two apart and press down gently to flatten. Bake for approximately 5-7 minutes or until they look laced and begin to become golden brown in color around the edges. Let cool for a minute or two and peel from foil.
    SALAD
    1. Assemble greens around serving platter and top with shaved Parmesan & fresh cracked black pepper. Add cheese crisps, and (if preferred) grilled chicken or shrimp. Drizzle with dressing and serve.
    saristotle https://saristotle.com/
    read more