One of the few salads that I go crazy for is Caesar salad… I love it, but I’d never made it myself before.
After doing a little bit of research, I learned that there were no anchovies in the original Caesar salad! I was surprised (and relieved) that I wouldn’t need to deal with them. And I also found out it wasn’t named after Julius Caesar, as I had always thought. Instead it was named after Caesar Cardini, a restaurateur during the 1920′s.
So here is a version of Caesar salad made with little crispy Parmesan pancakes.
- 3/4 cup grated Parmesan
- extra Parmesan cheese to garnish
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic
- 3 dashes hot sauce (Tabasco)
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp Worcestershire sauce
- Dash of black pepper, to taste.
- 2 hearts Romaine lettuce
- 3 hard-boiled eggs, peeled and sliced.
- Wire rack
- Blender or food processor
- To make the Parmesan pancakes: Heat a nonstick skillet over medium-high heat. Sprinkle the Parmesan cheese by the tablespoon into the skillet. Cook until set (about 1 minute). Flip and cook the other side until crisp (about 2 minutes). Transfer to a wire rack to cool.
- In a blender or food processor, combine the olive oil, lemon juice, garlic, hot sauce, mustard, salt, Worcestershire sauce, and pepper. Blend until smooth.
- Tear the romaine leaves into large bite-size pieces and transfer to a serving bowl. If you are going to dress the salad, do so now and toss to coat well. Otherwise serve the dressing on the side.
- Add the Parmesan pancakes and the eggs on top. Sprinkle with Parmesan cheese if desired.
The lettuce I always use is OrganicGirl… not so much because it’s organic, but more because it just tastes better. It’s always crisp and they triple wash it. Plus, they have a coupon on their site to save $1.