Caesar salad is one of the favorites I fall back on when I have to whip up a quick and delicious meal. Add a little salmon or chicken and you have a complete meal. For years I used a traditional method with all the normal ingredients. This recipe, with a little help from Kristen Miglore, a favorite chef of mine, has a slightly different twist, adding mayo to give you a perfect creamy dressing every time. I start with my homemade mayo (probably the easiest thing in the world to make – as long as you have a food processor.). Add all the conventional ingredients, and watch your guests light up when they taste it!
- 3 hearts romaine lettuce
- 1/3 cup grated Pecorino Romano cheese
- 1/2 cup mayonnaise (If you don’t want to make your own, use avocado mayo. Here’s a link to get 15% off your purchase.)
- 1/4 cup water – or enough to create the consistency you prefer.
- 1 1/2 tsp red wine vinegar
- 1 clove garlic – minced
- Squeeze of anchovy paste (optional but gives you a nice subtle taste without overpowering)
- 1/4 tsp Worcester sauce
- 1/4 tsp tabasco
- Squeeze of lemon
- Himalayan salt and fresh ground pepper
- Trim ends of romaine, wash, shake dry (or spin), wrap in paper towel and store in a plastic bag in the refrigerator to crisp up until ready to assemble.
- Combine all dressing ingredients, 1/4 cup of the cheese and half the water. Puree in blender or whisk by hand until blended.
- Add remaining water to achieve the desired thickness.
- Toss chilled lettuce with dressing and remaining cheese. Taste, add salt and pepper as needed, a little squeeze of lemon, and serve.
Love to hear from you. Let us know how you do and post your comments below!