Rock’s Caesar Salad

This recipe is perfectly made in a seasoned wood bowl. Whisk together ingredients in the bowl, then toss the lettuce in to make the salad once. The quantity below makes enough for 4 servings and a one time use. You can double the dressing recipe and mix it in a mason jar instead to pour over individual servings and have some left over to refrigerate.

In Wood Bowl, Whisk Together :

3-6 Large Garlic cloves minced

1 tsp Pure Himalayan Salt

1 Raw Egg

2+ tsp Anchovie Paste

1+ tbsp stone ground mustard

Add:

1 c Extra Virgin Olive Oil

3+ tsp Balsamic Vinegar

1/2 Organic Lemon, squeezed

Rinse and dry Organic Romaine & Mixed Greens.

Home-made croutons: Cut up into small cubes, oil and saute stale bread and crackers in a frying pan. Season with herbs and drizzle with a bit of the dressing. Continue to saute until browned. Set aside and let cool.

Mix in all greens to the salad bowl and toss with the dressing.

(Optional) Add free-range grilled chicken or smoked salmon to the top of the salad.

Top the salad off with freshly grated parmesan or Dubliner Cheese (my favorite) and the cooled home-made croutons.

Serve with a warm baguette and butter, and Enjoy!

 

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