Sometimes compliments take the strangest of forms. Case in point, this recipe. Up until a few years ago this salad, made countless times for gatherings large and small, was simply called “Caesar Salad” – a pretty basic name for a pretty common salad. In its authentic form, Caesar Salad involves a coddled egg; this version does not so I sometimes referred to it as “Cheater Caesar” when folks asked for the recipe
We were having dinner at a friend’s house when this simple salad got its new name. Contentedly reflecting on the meal just consumed, the host announced. I just gotta say…that Caesar salad is the best I have ever had. In fact, if I was on death row, I’d ask for your Caesar as my last meal!” With such high praise, the name has since stuck.
Death Row Caesar
- July 31, 2021
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- 1 heaping tablespoon finely minced garlic*
- 2 ½ - 3 tablespoons lemon juice
- 1 ½ tablespoons dijon mustard (Maille original preferred)
- 1 ½ teaspoons anchovy paste
- ½ cup extra virgin olive oil*
- 2 romaine hearts, torn into bite-sized pieces*
- ½ cup Parmesan cheese*
- 1 cup garlicky croutons
- Freshly ground black pepper
- Step 1
- In a measuring cup or small bowl whisk garlic, lemon juice, dijon and anchovy paste together until smooth.
- Step 2
- Whisking constantly, drizzle in olive oil until fully incorporated and emulsified.
- Step 3
- Taste and adjust to your taste adding more as needed – anchovy for salt, garlic/dijon for heat, lemon for tang).*
- Step 4
- Place torn lettuce in a large bowl, drizzle half of the dressing over lettuce and toss well.
- Step 5
- If additional dressing is needed, drizzle in small increments until all leaves are dressed and glistening.
- Step 6
- Scatter parm atop salad and toss well to ensure even distribution.
- Step 7
- Add croutons and toss once more.
- Step 8
- Using a pepper mill, add a few grinds of black pepper over the salad either when plated on individual portions or over the salad and tossed before serving.