Caesar Salad for the Gods
Some of my fondest childhood memories was getting to eat at Harrah’s Casino Steakhouse in Reno. The tableside Caesar Salad was always a highlight of each visit. It felt so noble to have a salad prepared in the moment just for our table! This recipe is adapted from a card given to me when I was about 15 years old by the dining room captain who made our salad that evening.
- ½ Heads of romaine lettuce
- ½ Lemon
- 3 Large strips anchovies (omit if desired, add 1/2 tsps salt as substitute.)
- 2 Large cloves of chopped garlic
- 1 tbsp Worcestershire sauce
- 2 Dashes of tabasco
- 1 tbsp Dijon mustard
- 2 tbsp Red wine vinegar
- 2 Coddled egg yolks
- ¾ cups Olive oil
- ½ cups Croutons
- 1 cups Parmesan cheese
- 1 loaf French or Sourdough bread
- 1 tbsp Kosher salt
- ½ tbsp Dried Oregano, Thyme, granulated Garlic and Onion (or any other seasonings you’d like.)
- ¼ cups Olive Oil
- 1
Place all ingredients in a blender and blend together to create an emulsion. The mixture should look thick and creamy.
- 2
Place the lettuce in a large bowl. Add dressing a bit at a time and toss lettuce to coat with dressing.
- 3
Add parmesan and croutons and gently toss to coat.
- 4
Serve and enjoy!
Homemade Croutons- 5
Preheat oven to 375°F.- 6
Tear bread into bite sized pieces and place in a bowl.
- 7
Toss with olive oil, herbs, parmesan cheese, or whatever flavor you want to create.
- 8
Spread in a single layer on a cookie sheet and bake for about 20 minutes, turning the bread with a spatula.
- 9
Bake in 10-minute intervals until your desired level of toasty goodness!
- 10
Let cool before putting on salad. Store extra croutons in an air tight container for your next salad.
- 2