Caesar Salad
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.
Ingredients:
- 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.
Required Equipment:
- Wire rack
- Blender or food processor
Directions:
- 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.
Prep your Parmesan and have the wire rack close by
The Parmesan will start to melt and bubble on the edges like pancakes.
The dressing
Ready to eat!
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.
Hope you like it