Caesar salads really are the perfect salad to serve right now. The weather is starting to get nicer, the bbq is done hibernating for the winter and most of all, although I missed posting this on time… April was garlic month. Yes…I said garlic MONTH ← we got to celebrate garlic for an entire month. Don’t believe me? Click here.
Maybe I’m biased, but this salad dressing should be bottled and sold. It’s glorious, and nothing like the boring and bland versions you find at the grocery store. You’ll never go back to that tasteless stuff…I promise you that! I have the hallelujah chorus playing in my head each and every time I make it. Just.so.good. This tasty sauce also serves as a form of “Birth Control”, because trust me, it’s full of garlicky goodness. Feed this salad to your children before they go on a date and you can be ‘almost’ certain that there will be no kissing involved. In fact, I vaguely recall that this was what I was told when learning how to prepare the salad with the Schebywolok patriarch one night for supper. This WAS the salad he served to his kids when they were growing up*.
I must note that I do use raw egg yolk in the preparation of this dressing. If you are paranoid about it (or pregnant)…please, by all means feel free to use pasteurized eggs (ie. egg beaters) or even a prepared mayo in its place. Also noteworthy is that there are no set measurements for most of the ingredients. I change it up depending on how many people I’m serving and also, how much ‘bite’ I’m going for.
Enjoy! And if you are planning on giving someone a good night kiss, please make sure they have a helping of this salad too 🙂
Grilled Romaine Caesar Salad
Inspired by the Schebywolok family
Makes enough for about 4 appetizer portions or 2 entree portions
2 heads Romaine lettuce, cut lengthwise through core
1 Egg Yolk
1/2 Lemon, squeezed
1-2 Anchovy fillets (I use about 4)
2 cloves Garlic (I typically use a whole head of garlic, 10-12 cloves)
1 cup Canola Oil
2 Tablespoons Sour Cream
Worcestershire Sauce, to taste
Salt and Pepper, to taste
1. Prepare lettuce by cutting lengthwise through the core. Leave some core attached so the lettuce does not fall apart on the grill.
2. In a medium sized bowl, add egg yolk, chopped garlic, anchovies, lemon juice and sour cream.
3. While slowly streaming in oil, whisk (like crazy).
4. Add worcestershire, salt and pepper to taste. Whisk to combine.
5. Place romaine on a medium heat grill, cut side down for approximately 30-45 seconds, until there is a slight char on outer leaves.
6. Remove romaine from grill and place on plate cut side up.
7. Top with Parmesan curls, bacon bits, and croutons.
8. Spoon some dressing on top.
* Disclaimer: I am not a medical expert. Ingesting this salad will not work as a form of birth control. Please be safe and use proper protection….also, I’m not responsible for any hanky panky. Use your own common sense. It is, afterall, the internet!
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