Editors note: The salad I made this weekend was for two people for a generous salad, or 3 people for a side salad with one head of romaine lettuce. We had extra dressing, but the croutons were a perfect amount for two people using the demi batard. So if you want to make a bigger salad to serve more, I would say use more lettuce, and use a bigger baguette.
I also did not take any pictures of the salad, but I thought it came out really good so I wanted to write the recipe out anyway.
Caesar Salad Dressing, serves 4
2 anchovies from a can
juice of ½ a lemon
1/3 cup mayo
1 tablespoon milk
2 tablespoons of canola oil
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar (red wine vinegar would work as well)
Dash of salt and pepper
1 garlic clove, minced
¼ cup shredded parmesan cheese
Place all ingredients in a blender, and blend until incorporated.
Fresh Croutons, serves 2-3
1 demi batard or mini baguette bread
3 tablespoon of extra virgin olive oil
½ tsp of Italian seasoning blend
1 minced clove of garlic
In a very small bowl place the EVOO, Italian seasoning, and garlic in a bowl. Mix with a fork. Slice the bread in half lengthwise. Drizzle or brush the olive oil mixture on the inside part of the cut bread. Toast whole face up in either a toaster oven or oven at 400 degrees until golden around the edges. While still hot, use a knife to cut into small bite sized pieces.
1 head of romaine for 2 people, 2 heads for 4.
If you don’t use bagged prewashed lettuce, cut, wash, and dry romaine. Place the lettuce into a salad bowl. Pour the dressing on top and toss to coat. Add an additional ¼ cup of shredded parmesan cheese, and top with the croutons. Toss lightly and serve immediately.
