Although it may not technically be American, I consider Caesar salad to be typical American cuisine. It's by far the most popular salad in the United States and is served everywhere from fast food chains to high-end restaurants. There is something about the combination of crisp romaine, crunchy croutons, and tangy dressing that we just can't get enough of. Satisfying and delicious, every home cook should have a fabulous Caesar recipe in their repertoire. Novice cooks can mix one quickly by jazzing up plain mayonnaise and experienced foodies can shine by making homemade parmesan croutons. Take your pick: find the recipe that suits your culinary level and time frame, just read more

Beginner Caesar Salad
From Chabad
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2 heaping tablespoons of mayonnaise
½ teaspoon lemon juice
½ teaspoon salt & pepper
½ teaspoon garlic powder
1 bag of romaine lettuce
your favorite store bought croutons

1. Mix the first four ingredients together in a salad bowl.
2. Add the lettuce and croutons and toss until covered with dressing.
3. Serve immediately.

Serve 6-8.

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Advanced Caesar Salad
From Bradley Ogden
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2 heads romaine
2 large cloves garlic, minced
1/2 teaspoon capers, rinsed and minced
6 anchovy filets, mashed with a fork
1/4 teaspoon dry mustard
2 tablespoons lemon juice
1/4 teaspoon kosher salt
3/4 teaspoon fresh craked black pepper
1/2 cup olive oil
parmesan croutons (see below)
1/2 cup shaved parmesan

1. Trim the romaine lettuce of any brown and bruised leaves. Tear the leaves in to 2-inch pieces. Wash, dry and refrigerate.
2. Combine the garlic, capers and anchovies, mixing together to form a paste.
3. Add the egg yolks, dry mustard, lemon juice and salt and 1/4 teaspoon of the pepper.
4. Whisking continuously, very slowly add the olive oil. Continue whisking until all the oil has been added and the dressing is thick and smooth like mayonnaise.
5. Refrigerate the dressing for 30 minutes to develop its full flavor.
6. Place the romaine in a large bowl and add the remaining 1/2 teaspoon cracked black pepper.
7. Pour the dressing down the sides of th bowl, lifting the lettuce up and over, coting the leaves evenly.
8. Add the parmesan croutons and toss.
9. Place on plates and garnish with the shaved parmesan.

Parmesan Croutons

2 cups french bread cut in to 3/4 inch cubes
6 small cloves garlic, peeled and crushed
1/4 cup unsalted butter
1/2 cup grated parmesan cheeese

1. Preheat the oven to 350.
2. Combine the garlic and butter in a small saucepan and place over moderate heat until the butter has completely melted and is bubbbling but not browning. Remove from the heat and let stand for 15 minutes.
3. Strain the butter and discard the garlic cloves.
4. In a bowl toss the bread and butter, evenly coating the cubes.
5. Place the bread cubes on a sheet pan and bake for 15 minutes. Stir them 2 or 3 times while baking .
6. Once the croutons have become a deep golden brown and are crisp all the way through, remove them from the oven and place them in a large bowl.
7. Add the parmesan cheese to the croutons while they are still warm and toss the croutons and cheese together.

Serves 6-8.

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