Caesar Salad

Good With: Meat of most kinds, pasta, soup, sandwiches…
Prep Time: <5 minutes
Cook Time: N/A
Cost: Less than $1 per serving

Makes 2 Servings

Conor makes fun of me because I enjoy a good Caesar Salad. Well, he makes fun of me for constantly ordering it (it’s my staple fallback if nothing else looks good!), because it prevents me from trying new things. Caesar Salads are salads with reputation, they’re one of the only meal-worthy salads out there and, for that, it should be celebrated.

Ingredients

2-3 hearts of romaine lettuce
6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 lemon
Salt & Pepper

Preparation Instructions

1. Wash & dry the iceberg lettuce. Chop it into bite-sized pieces. Put a paper towel in the bottom of a mixing bowl, and pt the romaine on top, allowing it to drain while you assemble the dressing.

2. Combine all ingredients into a bowl, and whisk thoroughly. Remove paper towel from lettuce bowl and combine.

3. Serve with shaved parmasan (or grated), and a lemon wedge.

Yaaaaaaaaargh!: We’ve used this recipe so many times since we first tried it. It’s so fast, and so easy… And after the initial investment in anchovies (get the oil packed, in a jar), it’s pretty cheap. The anchovies are pretty… soft, meaning “5 fillets” is nearly impossible to acquire because they fall apart very easily, so just estimate, or adjust based on your love for salty, miniature fish. We love a lot of black pepper on this salad, but it’s not required – just highly recommended. If this recipe is too salty, fishy, lemon-y, or what have you… Adjust it! Play around with each ingredient and see what mix you like best. This recipe can be expanded to accommodate dinner salads.