Name: Caesar Salad
Ingredients: ¾ cup croutons; ½ cup mayo (your favorite brand); 1 tsp garlic (finely chopped); pinch salt; 2 tbsp lemon juice; 1 tsp Dijon mustard; 6 tbsp olive oil; 4 tbsp parmesan cheese; ½ tsp Worcestershire sauce ((optional)); 2 - 3 heads Romain lettuce (leaves only); black pepper (to taste)

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Caesar Salad

Course Salad

Cuisine American, French

Keyword caesar, potato salad

Servings 4 servings

Author Chef Maria Cummins

Equipment

Cutting Board and knife
Mixing bowl
Tongs
Jar to mix dressing ingredients

Ingredients

¾ cup croutons
½ cup mayo your favorite brand
1 tsp garlic finely chopped
pinch salt
2 tbsp lemon juice
1 tsp Dijon mustard
6 tbsp olive oil
4 tbsp parmesan cheese
½ tsp Worcestershire sauce (optional)
2 - 3 heads Romain lettuce leaves only
black pepper to taste

Instructions

Caesar Salad Dressing

In a bowl, using a fork, mash together the garlic, mayo, and salt until well blended
Whisk in the lemon juice and the Worcestershire sauce
Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other
When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese

Prepare Greens and Assemble Caesar Salad

Separate the Romaine leaves and discard the coarse outer leaves
Wash, drain, and pat dry with paper towels or spin dry the remaining leaves
Cut them into large bite-size and smother with dressing. Romaine lettuce should be prepared ahead of time and refrigerated until ready to use
Serve immediately

Caesar Salad

Equipment

Ingredients

Instructions

Caesar Salad Dressing

Prepare Greens and Assemble Caesar Salad

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