My Caesar Salad

This is my SECRET, SPECIAL, MOST REQUESTED AT FAMILY FUNCTIONS, DELICIOUS recipe for Caesar Salad.

Why has it taken me 2 years to post it?

Because I have always felt that I needed to keep some recipes a secret, and because I have never been able to get a photo of it!



I don't usually measure ingredients, so these are approximate. You may like more or less anchovies or more lemon juice, so taste as you go.



Stacey's Caesar Salad: (you can double this for a crowd)

2 heads of Romaine lettuce

1/2 can flat anchovies, chopped fine (you can use more if you like)
1 heaping tbsp of Hellman's REAL mayo (instead of a raw egg)
juice from half of a lemon
1 tbsp balsamic vinegar (my secret ingredient!!!!)
1 small garlic clove, minced
1/3 cup of good mild flavored olive oil
freshly ground black pepper
Parmigiano Reggiano curls for the top



Croutons:

Italian bread, cubed
olive oil and garlic powder (yes, I said garlic POWDER)

First make your croutons. You can do this in the a.m. and keep in a sealed container until you are ready to use.



In a bowl, toss your bread cubes with a little olive oil to coat and sprinkle garlic powder all over.
Bake in a 375F oven for about 12 minutes until crisp.

For the dressing, mix all ingredients in a bowl and slowly whisk in olive oil at the end until desired consistency.

I buy the romaine hearts that come 3 to a bag. This way, all I have to do is cut off the bottom cores and slice 2" thick pieces.



If you are not buying the 3 pack, then take your heads of romaine, and trim outer leaves and cores and keep only the bright crisp green pieces.

The key to a good salad is to keep the greens COLD and add the dressing JUST BEFORE SERVING!
There is nothing worse than eating a warm salad with soggy greens.



Another trick I use is that I wash my greens ahead of time, and keep them in the fridge with a damp paper towel covering them so they stay nice and crispy.



I got a little snazzy during the holidays and added some pretty red treviso for color, but I don't do that as a rule.

Just before serving, pour dressing over greens and mix well, add Parmesan curls on top or mix in with the dressing.
Grind black pepper over the top!

Enjoy!