Farm fresh Caesar wedge

Lynnda Cloutier


I would call Caesar salad a meal, but sometimes it's also a sensational starter. Source: unknown

pinch tips: How to Core a Head of Lettuce




two large egg yolks
three garlic cloves
4 tablespoons white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon worcestershire sauce
1/2 teaspoon dijon mustard
1/4 teaspoon freshly ground black pepper
two salt packed anchovy fillets
1/2 cup extra virgin olive oil
2 tablespoons freshly grated parmesan cheese
four potato rolls, cut into cubes
2 tablespoons extra virgin olive oil
two garlic cloves, minced
1 tablespoon garlic salt
1 tablespoon freshly grated parmesan cheese
1 1/2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 pound applewood smoked bacon
one head iceberg lettuce
1/2 pound mixed greens
sea salt and freshly ground black pepper
1 cup freshly grated parmesan cheese

Directions Step-By-Step

to make the dressing, add the egg yolks, garlic, vinegar, salt, Worcestershire, mustard, pepper, and anchovies to a food processor or blender and blend to mix. With motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added. Once thick, add the Parmesan and pulse once. Refrigerate until ready to use.
To make the croutons, preheat the oven to 350°. In a mixing bowl, mix cubes with the oil, garlic, garlic salt, Parmesan, oregano, and pepper and toss. Spread on a baking sheet. Bake for 10 to 15 minutes or until Golden Brown.
To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside.
Remove the root end of the lettuce and cut the head into four wedges. Place one wedge each on for individual serving dishes. Scatter the mixed greens around each wedge. Press each wedge with 2 tablespoons of dressing and season with salt and pepper. Garnish each with crumbled bacon, Parmesan, and croutons, serves four.

About this Recipe

Course/Dish: Lettuce Salads