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Romaine Caesar Salad

 

1 head romaine lettuce leaves, washed, separated and left whole

½ cup extra-virgin olive oil (use a bit more if dressing is too thick)

Juice of 1 lemon

½ cup finely shredded Parmigiano-Reggiano or Manchego

2 anchovy fillets (alternatively 1 tsp. Worchestershire sauce)

2 small cloves garlic, pressed or minced

2 tsp. Dijon mustard

1 tsp. apple cider vinegar

Sea salt and pepper to taste

Garlic croutons*

 

*The Wedge Co-op makes excellent quality gluten-free croutons, find them near the salad dressing. 

 

 

Blend olive oil, lemon juice, cheese, garlic, anchovies, mustard, and vinegar in a food processor or blender briefly. Adjust flavor to your liking by adding sea salt, freshly ground pepper or more lemon juice. Allow dressing to rest for 30 minutes, then drizzle generously onto lettuce.  Top with garlicky croutons.

Emily Christenson is a wife, mother, local food entrepreneur and home chef, living, eating, and cooking in Minneapolis. She excels in making whole-foods, gluten-free meals and loves to bake.  You may find Ms. Christenson’s recipes, cookbook reviews and food musings on her blog at http://www.mplsrealfoodlover.com or www.facebook.com/minneapolisrealfoodlover.

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