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Saturday, August 6, 2011

Caesar Salad in Seconds...will maybe minutes


I could eat Caesar Salad everyday but I don't always have the time to whip the dressing up.  Well thank you Pam Anderson!  I give you a Caesar Salad you can throw together in a moments notice.  I added the low fat and high fat option.  Also garlic lovers, like me, could add more garlic.  If you feel the need for anchovies just garnish the top or squirt 1/2 teaspoon of anchovy paste into the mayo base.  Impress the snobbiest eaters with this easy elegant salad. 

Simple Scrumptious Caesar Salad
Quick Garlic Croutons
from Pam Anderson

Garlic croutons
4 garlic cloves (feeling lazy? Get the frozen cubes from Trader Joe’s)
1/4 cup extra virgin olive oil
2 cups bread cubes, 3/4-inch, cut from a good quality baguette or 2 cups baguette or 2 cups Italian bread (I used left over bagels)
1 pinch salt
3 romaine lettuce hearts, about 10 generous cups ( remove any dark green outer leaves and reserve for another use) (I bought romaine hearts from Trader Joe’s)
2 tablespoons lemon juice
2 1/2 tablespoons low fat or regular mayonnaise
1/4 teaspoon Worcestershire sauce
5 tablespoons olive oil
1/4 teaspoon salt
fresh ground black pepper
1/4 cup freshly grated parmesan cheese, plus extra for sprinkling ( preferably Parmigiano-Reggiano)

~ heat large skillet over low heat
~ with motor running, drop garlic cloves through feeder tube of food processor to mince ~ scrape down sides of bowl and add oil through feeder tube
~ continue to process so that garlic releases its flavor into oil, about 30 seconds
~  strain garlic from oil through a fine-mesh strainer; reserve half of garlic for dressing and set aside remaining half for another use
~ you should have about 3 tablespoons of garlic oil
~   raise heat under skillet to medium
~ place bread cubes in medium bowl
~  drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch of salt; toss to coat
~ add remaining 1 tablespoon oil; toss again
~ add bread cubes to hot skillet and toast, turning cubes and shaking pan often, until crisp and golden brown, 5 to 7 minutes
~ return croutons to bowl and set aside to cool while preparing salad.
~ cut off bottom 1 1/2 to 2 inches of core from bottom of each romaine heart
~ separate heart into individual leaves
~ put leaves in large bowl
~ whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small bowl
~ drizzle lettuce with oil, sprinkle with salt and pepper, and toss lightly, carefully, and thoroughly so that lettuce is evenly coated with oil
~  drizzle lemon mixture over lettuce; toss again
~ sprinkle 1/4 cup Parmesan over greens; toss again
~ sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan cheese



  1. Mmmm... I love Caesar Salads! Quite possibly my favorite salad ever.. Thanks for sharing!

  2. Delicious - I'm a Caesar Salad fan, too!

  3. Perfect without the anchovies.


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