Caesar Salad Recipes

Miss Molly’s Caesar Salad

Miss Molly makes this salad every time there’s a BBQ at the park, at a friends or just as a side dish for dinner. It’s soooo delicious and yummy and is perfect for any occasion. TIP: Garlic and Butter Croutons give the salad an extra zest of flavor, but any flavor crouton will do.

Ingredients:

• 1 head of Romaine lettuce (or bag)

• ½ cup sliced almonds

• ¼ cup pine nuts

• 1 cup croutons (your choice flavor)

• ¾ cup Caesar dressing

• 1 large Tupperware bowl with lid

• Pinch of Salt and Pepper
  

Directions:

Chop up lettuce and put in Tupperware bowl. Add the rest of the ingredients and shake well for approximately 1-2 minutes. Serve and enjoy.

Traditional Caesar Salad

The original Caesar salad was created by Caesar Cardini in Tijuana, Mexico and became popular with the Hollywood motion picture crowd. Since then, many people have mixed and matched different ingredients to create masterpieces. This is one of them. TIP: Anchovies aren’t for everyone, however, they are delicious if added to this recipe.

Ingredients:

• 1 head of romaine lettuce

• 3 slices cold crisp buttered toast

• 1 clove of garlic cut in half

• 1-1/2 tablespoons lemon juice

• 6 tablespoons olive oil

• 1 teaspoon Dijon or Dusseldorf mustard

• 1 egg

• 2 tablespoons freshly grated Parmesan cheese

Directions:

• Freshly ground black pepper to taste
  

• Bring a small pot of water to a boil and boil the egg for exactly 1 minute. Drain and rinse with cold water.

• Set aside and let it return to room temperature. Separate the romaine leaves from the core, discarding core, and tear or cut into bite-sized pieces. Cut the arugula leaves in half, discarding the root ends.

• Put greens into a bowl of cold water and gently swish to clean. Spin greens dry in a salad spinner.

• Rub the toast slices with the garlic halves. Reserve the garlic. Cut toast into bite-sized pieces.

• Rub a large salad bowl with the garlic, mash the garlic into a paste in the bottom of the bowl. Add the egg, lemon juice, olive oil, and mustard and whisk. Add the romaine, arugula, anchovies, toast, Parmesan cheese, and pepper. Toss gently. Serve at once.