Creamy Caesar Salad
Needless to say, we won the contest!!!
I've made this quit a bit and never use croutons or the pancetta/bacon and it is still my fav. caesar dressing!
Don't leave out the anchovy paste, it really makes the dressing pop!
1/2 lbpancetta or bacon (optional) rind removed, diced small
1 Tbspextra virgin olive oil (if using pancetta)
3 clovegarlic (small cloves)finely chopped
1 Tbspanchovy paste
4 Tbspreal mayo
2 Tbspwhite wine vinegar
3 Tbspextra virgin olive oil
·3 romaine hearts (more or less) cut into 1 inch pieces
4 Tbspgrated parmesan cheese
1/2 ccroutons (optional)
How to Make Creamy Caesar Salad
- If your using the pancetta or bacon heat 1 Tbls. extra virgin olive oil in a small non stick pan. Add the pancetta. Cook over medium heat until it is nicely browned. With a slotted spoon transfer the cooked bacon to a paper towel lined plate. set aside.
- On a chopping board mix together the chopped garlic and salt, using the flat side of your knife blade or a spoon mash the ingredients to a pulp. Add this mixture to a large bowl.
- Add the anchovy paste, mayo, white wine vinegar,mustard, and pepper. Using a wire whisk, mix all the ingredients well. Continue whisking while slowly adding the 3 Tbls. of extra virgin olive oil in a thin stream. Mix all the ingredients until the oil has emulsified into the dressing.
- In a large salad bowl toss the chopped romaine hearts, croutons and browned pancetta (if using) Add dressing coating well to taste. Sprinkle grated parmesan on top and serve!