Classic Caesar's Salad
1 lb. Romaine lettuce
2 teaspoons garlic paste (pressed/chopped fresh garlic is preferred) - 1 for salad, 1 for croutons
1 teaspoon each of salt and pepper to start (add more to taste at finish if needed - anchovies are naturally salty)
1 - 2 anchovy fillets
2 - 3 egg yolks depending on egg size
1 tablespoon lemon juice - fresh squeezed is highly preferred
1/2 cup extra virgin olive oil for salad, 1/4 cup for croutons
3 tablespoons fresh-grated parmesan cheese, more if desired for garnish fresh croutons (see below) - use french bread or appropriate leftover bread Meat of choice - utilize any leftover meat from the holidays - roast pork, beef, turkey, etc.; otherwise pan sear some boneless chicken breasts. Cut into thin slices, warm slightly if taken directly from the refrigerator.
Separate the romaine into leaves - clean thoroughly, dry and cut.
Mash pressed garlic, anchovy fillets, salt and pepper into a paste.
Scrape into a tossing bowl with egg yolks and lemon juice - mix well.
Whisk(vigorously) in olive oil in a slow, steady stream until all of the oil has been absorbed by the egg mixture.
Add romaine and parmesan cheese - toss to coat evenly.
Taste. Add additional salt and pepper if desired.
Serve on large, decorative plates. Fan out meat slices across the center of the salad. Garnish with homemade croutons (see below) and additional cheese if desired.
Homemade croutons -
Slice bread into 3/4 inch slices.
Mix the 1/4 cup olive oil with the extra teaspoon of garlic.
Brush both sides of the bread slices.
Saute in heated pan on both sides until nicely browned.
Sprinkle with a little salt and pepper to taste (a little oregano is also nice for flavor and color).
Enjoy a delicious and healthy, yet economical, start to your new year!