Caesar Salad Recipes

Have always gotten rave reviews on this one. Can be made way ahead, even the day before and the lettuce doesn't get soggey as long as you don't mix it up until serving.

I like to add bits of red lettuce to give it more color. Enjoy.

Imported freshly ground parmesan makes all the difference here.

The classic, the original. Perhaps more subtle than what you are accustomed to.

This recipe appeared in Bon Appetit Magazine probably 35 years ago. It has been changed slightly over the years as I make it from memory.

It's a very simple recipe because your food processor is going to most of the work unless you don't have one. However, if you don't have one, use a large bowl, mash or chop the ingredients as required and use a whisk to mix.

Chilled plates and forks works best. Shock lettuce for a minimum of 30 minutes in an ice bath. Drain and dry lettuce right before adding to salad.

Most Caesar salads have anchovies as an opptional addition. I just don't use them in mine.

Can impress people by preparing garlic and anchovies beforehand and assembling dressing at the table. Might be tricky the first time. Good luck!

If you don't have a large mortar and pestle, you can easily make a paste with a chef's knife (see the text for directions). Keep in mind that this is a zesty, assertive dressing that comes into balance nicely when combined with the cool, crisp romaine and salty Parmesan.