Back in the 1970’s the waiter, in a fine restaurant, would prepare the Caesar Salad at the table. The waiter would bring out a big wooden salad bowl and run some olive oil over the wood and then rub freshly garlic into the wooden bowl. Then came the rest of the ingredients ,including a raw egg.
Fast forward and most of us are not too keen on consuming raw eggs in our salads. That is what is wonderful about this recipe. It contains all the basic ingredients that went into that salad of years gone by, but uses a commercial mayonnaise instead of the raw egg.
The result is fabulous!
Caesar Salad
An easy Caesar salad dressing using commercial mayonnaise. The result is fabulous!
Ingredients
- 1/4 cup Miracle Whip or other kind of mayonnaise
- 1 – 2 anchovy fillets
- 3 Tbsp freshly grated Parmesan
- 1 Tbsp lemon juice
- 1 Tbsp water
- 2 Tsp red wine vinegar
- 1/2 to 1 Small garlic clove - grated or finely chopped
- 1/8 Tsp Tabasco or other hot sauce
- 1/4 Tsp Worcestershire sauce
- freshly ground pepper
- 1 head Romaine lettuce
Instructions
Prepare the Romaine
- Remove bottom core and outer rough leaves. Then for each leaf, shave the outer part of the tough rib and break into bite sized pieces.
- Tear the Romaine into bite-sized pieces and wash it thoroughly. Either spin it dry using a lettuce spinner or using paper towels
- Remove lettuce and put into a cotton or linen tea towel and wrap up and then put the wrapped lettuce in a plastic bag and chill at least 20 minutes. It will wick the moisture away from the lettuce and crisp it up. You can prepare it earlier in the day and leave it up to 4 hours.
Creating the Salad
- In a blender (I use a Magic Bullet), combine the mayo with the 3 tbsp of grated Parmesan, anchovies, water, lemon juice ,vinegar, garlic, Worcestershire and Tabasco. Process until smooth. Season with pepper.
- Toss the Romaine with the dressing. Top with freshly grated pepper and Parmesan shavings.