When I lived in Spain, my Spanish friends were always asking me to make American foods. While I hosted a huge dinner entitled, "The Hamburger Party," when I had smaller gatherings, I always made Caesar salad. With its crisp romaine leaves, crunchy croutons, and creamy, tangy dressing, something about the classic salad is quintessentially American. Although it's found at practically every Italian-American restaurant and salad shop, I rarely order it and prefer to make it at home. A big plate of Caesar salad is an excellent Summer meal that's comforting and delicious. I've been using Martha Stewart's technique for so long that I no longer have to look at the recipe! To check it out, read more.
From Martha Stewart Ingredients Homemade croutons Directions Serves 4 to 6. *If you don't have a wooden bowl you can do this on a cutting board or with a mortar and pestle.
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
From Martha Stewart
Serves 4 to 6.
*If you don't have a wooden bowl you can do this on a cutting board or with a mortar and pestle.