Hands On Caesar Salad
I love food that you can eat with your hands and this salad is definitely fit for that. I usually explain to guests when they sit down at the table that there’s a rule when eating the salad – you can’t use any utensils. I usually get a few questionable looks, but as soon as they begin, they can’t stop. This recipe has no anchovies or raw eggs, so it’s perfect for kids.
- 4 tablespoons mayonnaise – preferably Best Foods or Hellmann’s
- 2 tablespoons Dijon mustard – preferably Greg Poupon
- 1 tablespoon Worchester sauce
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoon freshly grated Parmesan cheese + plus more for garnish
- 2 cloves of garlic – one finely chopped, one smashed
- 1/4 to 1/2 cup extra virgin olive oil + 2T
- 2 slices sourdough bread, crusts cut off and cut into 1 inch cubes
- 1 package hearts of romaine
- Heat two tablespoons of oil in a small sauté pan over medium heat.
- When oil is hot, add smashed clove of garlic.
- Sauté until garlic is fragrant, about 1 minute.
- Add bread cubes and coat evenly with oil.
- Stir cubes until crisp and toasted, approximately 5 minutes.
- Transfer cubes to paper towel and cool.
- Mix first six ingredients in a bowl to blend.
- Slowly whisk in oil. The amount of oil used depends on your taste.
- Set dressing aside.
To Assemble Salad:
- Cut off bottom of each head or lettuce and separate leaves into spears.
- Place whole lettuce leaves on salad plates with larger leaves on the bottom and smaller leaves on top.
- Drizzle a couple tablespoons of dressing over each salad.
- Top with croutons.
- Using a vegetable peeler, shave Parmesan curls over the top.
- Eat with your hands – no forks needed!