Caesar Salad

By JessicaSophia

Ingredients

• For Croutons (essential that they are homemade):
• Old crusty bread, cut into crouton-size
• 1 - 2 cloves garlic (crushed)
• 2 - 3 Tablespoons olive oil
• Italian Seasonings (Oregano, Basil, etc)
• For Dressing:
• 3 cloves garlic
• 3 Tablespoons olive oil
• 2-3 Tablespoons of plain yogurt
• Generous 1/2 tin of anchovies (or more if you like more)
• 2-3 generous dashes of Worcestershire sauce
• 1-2 TB lemon juice
• Tons of FRESH parmesan cheese, shredded
• Fresh pepper to taste
• Romaine Lettuce

Details

Servings 4

Preparation

Step 1

For Croutons:
1) Put garlic and bread in a zip-top bag.
2) Drizzle in olive oil. Shake bag until bread is covered (add more
olive oil if necessary).
3) Sprinkle seasonings to taste, shaking bag to distribute.
4) Bake in the oven (350 degrees, 10-15 minutes or until crispy) or toast in a large skillet on the stove.

For Dressing:
(I usually use a bag for this, too. You can use the same crouton bag.
Or you can mix it in a bowl.

1) Mix all ingredients up to, but not including, lemon juice. You can
mince the anchovies in advance or smush them w/ your fingers in the bag
(fingers OUTSIDE the bag!) Taste and make adjustments if necessary.
For example, I like my dressing to be creamy, so I might add more yogurt.
2) Wait until you are ready to serve before adding lemon juice as the
dressing starts breaking down w/ the addition of the acid. When ready,
add lemon juice.
3) In large mixing bowl, toss lettuce and about 1/2 of the dressing.
Toss again, adding more dressing if necessary (should be coated, but I don't like tons of dressing), some of the parmesan (be generous), and the
croutons. If you are satisfied w/ the dressing-lettuce ratio - top off w/some more parmesan and fresh pepper.