Anchovies and raw eggs do not appeal to certain family members, so, certain adaptations are necessary in order to make a Caesar Salad. Adding extra Worcestershire sauce and some mayonnaise will to do the trick.
Pseudo Caesar Salad
Number of Servings: 4
Salad Ingredients:
1 head of romaine lettuce, washed, dried thoroughly, and torn into pieces
½ cup (125 mL) Parmigiano-Reggiano cheese, shaved or grated
1 cup (250 mL) croutons (recipe follows)
Dressing:
3 garlic cloves, minced
2 teaspoons (10 mL) Worcestershire sauce
2 tablespoons (30 mL) fresh lemon juice
1 tablespoon (15 mL) Dijon mustard
2 tablespoons (30 mL) mayonnaise
1/3 cup (85 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Croutons:
1 cup of fresh bread cubes (Italian, French, or sourdough), crusts removed, and cut into ¾-inch cubes
2 tablespoons (30 mL) olive oil
1 garlic clove, minced
¼ teaspoon (1.5 mL) dried oregano
Sea salt; freshly ground black pepper
Method:
- Make Croutons: Toss bread cubes with 1 tablespoon of olive oil. Heat the remaining olive oil in a sauté pan. When hot, add the bread cubes and sauté for 2-3 minutes, or until they are golden. Just before removing them from the pan, add the minced garlic, oregano, and a sprinkle of salt and pepper. Stir up to ensure that the croutons are coated with the seasonings. Remove from heat, and set aside.
- Prepare the romaine lettuce and place in a large salad bowl.
- Prepare dressing: In a small bowl, combine garlic, Worcestershire sauce, lemon juice, mustard, and mayonnaise. Slowly drizzle in olive oil until dressing is thick and creamy. Season to taste.
- Pour the dressing over the romaine greens, stirring just to coat the leaves. Stir in 2 tablespoons of the Parmigiano-Reggiano cheese.
- Toss the croutons over top, as well as the remaining cheese.
