Ingredients
- 4 heads romaine lettuce, outer leaves removed, or 1.5 pounds romaine lettuce hearts
- 3/4 cup Caesar dressing, recipe follows
- Pizzetta's, recipe follows, used as croutons
- 2 tablespoons freshly grated Parmesan
Directions
Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
Caesar Dressing:
2 eggs*
2 tablespoon Dijon mustard
6 to 8 anchovy fillets, minced
2 tablespoons chopped garlic
4 tablespoons balsamic vinegar
3 teaspoons fresh lemon juice
2 cups olive oil
2 tablespoon warm water, if needed
1 cup freshly grated Parmesan
Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
Yield: about 1 1/2 cups
Pizzetta's with Olive Tapenade and Pecorino Cheese:
2 cloves garlic, minced
1 (8 to 10-ounce) jar olive paste tapenade
9 ounces store bought pizza dough
2 tablespoons fresh thyme leaves
1/4 pound Pecorino cheese, thinly sliced
Salt and pepper
Preheat oven to 375 degrees F.
Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.
Yield: 6 servings
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Photo: Caesar Salad Recipe















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 38 reviews
By kcooyar
Pleasant Hill, CA
on December 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Dressing tasted bitter, not sure if my garlic was bitter and that was the problem. It was a very heavy dressing. Most people liked it, but it is brownish due to the balsamic. I would not make it again.
By Egandenn
PA
on July 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy and so very good
By sueb00
Ontario
on January 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fabulous. Everyone loved it. Cut down on the balsamic and used a touch of Coleman's dry mustard (only because we didn't have dijon on hand. We've gone over to vinagrette caesar's as we are tired of the mayo-heavy imitation versions. Thank you so much for the recipe!!!
Read all 38 reviews