- 2 large cloves garlic
- 2 anchovy filets, plus extra for garnish (if you hate anchovies, you won’t taste the 2 in the dressing; read on.)
- 1/3 cup olive oil
- 4 shakes Worcestershire sauce
- 1 lemon
- 3 hearts romaine lettuce
- a handful grated Parmigiano Reggiano cheese, plus extra shavings for the table
- Cracked black pepper to taste
Rub the sides and bottom of your salad bowl, all the better if it’s wooden, with the 2 garlic cloves you use in the dressing. After rubbing the bowl, place the garlic pieces, anchovies, and olive oil into a small saucepan. Heat over medium heat until anchovies melt completely into the oil. When you can no longer see them, their fishy flavor will not be distinguishable– just a nice, subtle, salty, but almost nutty presence will remain in the oil. Remove the garlic and discard. (The oil is infused with the flavor of the garlic.) Pour the oil into the bottom of the salad bowl. Separate the egg. Discard the white. Mix yolk into oil with a fork. Add Worcestershire. Roll lemon on counter to release juices. Cut lemon in half and squeeze juice into bowl. Mix vigorously with fork. Coarsely chop the lettuce hearts and dump into bowl. Add cheese, a lot of pepper, and croutons. Coat the delicious mixture completely, tossing and turning the salad several times. Serve with extra cheese and pepper. Feeds 2 as a meal, 4 to 6 as a first or side coarse.
- Large cubes chewy bread, 4 or 5 per person
- Extra-virgin olive oil
- 1 clove garlic
Pop a clove of garlic from its skin with a whack between the flat of your knife and the cutting board. Rub the surface of a heavy-bottomed skillet with the cracked clove. Leave the clove in the skillet. Place the skillet on the stove over medium-low heat. Coat the bottom with a thin layer of olive oil. Add the bread. Let it hang out, giving the pan a shake now and then, for 20 minutes, or until cubes are golden brown and fragrant.
Beef Brutus: Sliced steak on Caesar Greens
Season 6 oz of sirloin per person with a little balsamic vinegar or Worcestershire sauce and Montreal steak seasoning, available in the spice aisle, or lots of cracked black pepper. Get a griddle pan or nonstick skillet really hot, cook meat 4 minutes on each side wile you are preparing the salad. Remove from heat and let juices distribute for 5 minutes before slicing. Slice beef very thin against the grain and rest it over the top of the salad.
Gray: This was delicious, and since it came from the 30 minute meals cookbook, it came together fast. I varied a bit as I usually do… I grilled the steak, and we went a little lighter on the lettuce than the recipe called for(1 romaine head). We could have done with more, but I think what we had was fine for the 2 of us with the addition of the steak. You really don’t taste the anchovy, and the whole thing was superior to bottled Caesar dressing, and it really wasn’t a lot of work. I highly recommend this to anyone looking to get off the bottle so to speak!
Katie: This was delicious! We decided to cut back on the lettuce since we added the steak. We could have probably eaten one heart each with the steak, but it was delicious! Gray’s croutons were very tasty too. I tossed them with the salad, and they absorbed some of the dressing and weren’t as crisp. I like them crisper, but Gray said they were perfect for him. I have been wary of anchovies, but have tried them in a Cesar salad at a restaurant – in that case they were as a garnish, and it was weird to cut up small pieces of fish in the salad, but still tasted good. I preferred not seeing the anchovies, and the dressing was awesome! This one is added to the make again list!