A new organic Santa Monica restaurant has a new addition to the menu that has some people excited, a caesar salad from scratch. Or what I like to call dinner, most nights a week. And so should you. I can not think of a simpler, more delicious (especially when compared to the store bought or restaurant served variety), faster dish to round out most meals. This is one of David’s specialties. I am convinced he can do it blindfolded with an arm behind his back.
Homemade Caesar Salad Dressing
The Hubs is wonderful.
What you need:
1/4 cup extra virgin olive oil
2-3 shakes Worcestershire sauce
4 cloves garlic, crushed and whole or minced
1 egg yolk
1 Tbs anchovy paste
hand torn Romaine lettuce (1 whole or 2 hearts)
shredded parmesan cheese
What you need to do:
Combine oil and garlic in a small saucepan over low heat, allow for the garlic to start to sizzle. Add anchovy paste with a whisk. Cook for 2-3 mins, it should start to smell rich and nutty. Remove from heat and allow to cool. If using whole crushed garlic remove from oil, if minced garlic then keep as mixture. I LOVE garlic so I mince and keep the yummy bits into the salad. Your choice. Add egg yolk and Worcestershire sauce. Whisk. Squeeze the half lemon. Whisk. Add lettuce and shredded parmesan, toss gently with hands.
You have now outdone the restaurant in 10 mins or less. Easy as Pie. Hmmm…I think I’ll go make pie now.
Note: We left the cheese out the evening of these pictures because we…well we nibbled on it and next thing we knew there was none for the salad. A common fate for cheese in the kitchen. I can not more strongly urge you not to do as we did. I missed it.