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.

Serves 4

Ingredients:

• 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

Directions:

• 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!