Caesar Salad

Caesar Salad
Caesar Salad
Use As A Side Or As A Meal
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  1. 3-4 romaine hearts or 4 cups baby kale (or use a mix of both)
  2. 1 cup Pecorino Romano or Parmigiana Reggiano cheese (and some for topping)
  3. 2 egg yolks
  4. 2 Tablespoons Dijon mustard
  5. 2 Tablespoons red wine vinegar
  6. 1 Tablespoon Worcestershire sauce
  7. 1 Tablespoon Tabasco sauce
  8. Juice of 1 lemon
  9. 1-2 cloves garlic
  10. 1 cup olive oil
  11. Anchovies (optional)
  12. Toasted pecans, pumpkin seeds and flax add a crunch
  1. Wash and crisp (roll in paper towel) romaine lettuce or kale, set aside
  2. Combine the cheese, egg yolks, mustard, vinegar, Worcestershire, Tabasco, lemon and garlic in a Vita-mix or blender
  3. Blend on medium
  4. Stream in the olive oil gradually so it emulsifies (gets thick)
  5. If you do not have a blender you can use a whisk to blend the ingredients and gradually stream in the oil while continually whisking
  6. Use a spatula to transfer to a glass jar
  7. Transfer lettuce/kale to a salad bowl and add nuts
  8. Top with additional cheese and desired amount of dressing
  9. Toss and portion into salad bowls
  10. Garnish with more cheese and fresh pepper
  1. Serve as a side or top with grilled chicken or steak for a satisfying meal.
  2. Dressing makes a great dip for veggies.
The Keyes Ingredients

Posted on

June 6, 2014

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