California Caesar Salad
serves 2-4
This is an adaptation of Suzanne Martinson's California Caesar Salad recipe that appeared in the Pittsburgh Post-Gazette, in 2002. Martinson says the keys to making it are using the inner parts of the romaine only, chilling the lettuce until it's crisp, and using lightly toasted sourdough bread.
2 heads romaine lettuce, outer leaves removed and discarded
2 cloves garlic, peeled and mashed
4 anchovies, mashed
3 tablespoons lemon juice
1 large egg yolk
1/2 cup olive oil
1 tablespoon freshly grated parmesan + more for grating
2 slices sourdough bread, lightly toasted and cut into croutons
prep: 10 minutes
total: 35 minutes
large plastic bag
large bowl
whisk
grater
1. Cut the romaine leaves into small pieces. Rinse and dry them very well, wrap them in paper towel, put them in a large plastic bag and refrigerate for 20 minutes.
2. Combine the garlic, mashed anchovies and lemon juice in a large bowl. Whisk in the egg yolk, then drizzle in the olive oil and sprinkle in the grated parmesan.
3. Add the romaine and croutons to the dressing and toss to combine. Season to taste with salt and pepper. Serve with more grated parmesan.
2. Combine the garlic, mashed anchovies and lemon juice in a large bowl. Whisk in the egg yolk, then drizzle in the olive oil and sprinkle in the grated parmesan.
3. Add the romaine and croutons to the dressing and toss to combine. Season to taste with salt and pepper. Serve with more grated parmesan.
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