Ken’s Famous Caesar Salad
Tara's Notes
We have been eating this salad or variations of it, at least twice a month for as long as I can remember.
Ingredients
Herbed Croutons
Caesar salad Dressing
Serving
Method
Make the croutons:
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In a large bowl, mix the olive oil with all the herbs and salt. Add the bread cubes and, using your hands, mix thoroughly.
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Place the croutons on a baking sheet or even better, a pizza net, and toast in a 300°F oven until crisp on the outside and a little soft in the middle, 10 to 15 minutes.
Make the dressing:
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Place the cheese, egg yolk, anchovies with oil and garlic in a food processor (or mini processor) and process until smooth. With the processor running slowly add the olive oil in a steady stream until the dressing is thick and creamy. Add the lemon juice and process until combined. Taste for seasoning and add more salt or lemon juice if needed.
Serving the salad:
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Toss the greens with enough dressing to lightly coat the greens. Add the croutons and a little more cheese and toss briefly. Serve, passing the pepper mill.
Cook's Notes
Yield
6 to 8 servings
4 main course servings (topping the salad with grilled chicken or shrimp)
Advance Prep
The croutons can be made hours ahead of time and greens can be prepped well ahead of serving. The dressing is best prepared just before mixing the salad.
Variations
We sometimes make a version of this salad topped with fried calamari and it is really terrific. You will need about a pound of cleaned squid, bodies cut into 1/4-inch rings, tentacles halved, cornmeal or polenta, a little flour and some additional grated parmesan. Mix about 1/2 cup cornmeal with 1/4 cup each flour and grated parmesan. Dredge the cleaned squid in the cornmeal mixture and deep fry it. Toss the deep fried squid with the salad at serving time. Omit the croutons. Additional lemon wedges could be served with the salad.
Of course, grilled chicken or shrimp are always a nice addition to this salad and turn it into a meal.