Minoo made a salad to compliment Jane Duo’s Red Cooked Tilapia. Minoo made a Caesar Salad with homemade crouton using toasted whole wheat bread.
Minoo did not use raw egg yolk or anchovies to her Light Hearted Caesar Salad. She decided not to include raw egg yolk to reduce the risk of Selmonella infection. She also excluded anchovies because it’s an acquired taste which not everyone will like.
- 1 head of Romaine lettuce
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon dry mustard or 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 anchovy fillet, minced or 1 teaspoon anchovy paste (we left this ingredient out)
- salt and pepper to taste
|Minoo toasted some whole wheat bread to very crunchy. Rub a clove of garlic on the toast to give it a kick.
Slice the bread into cubes. Set aside.
|Wash and dry the romaine lettuce using a salad spinner or paper towel. Wrap the lettuce with towels and refrigerate for up to one day. This makes the lettuce nice and crisp.
|Prepare the dressing by combining the olive oil and Parmesan cheese in a measuring cup or a small bottle with lid. Add the mustard which helps to emulsify the dressing.
Add Worchestershire sauce.
|And finally the lemon juice. Stir to combine the dressing well or close the bottle with a lid and shake well.
|Just before serving, tear the lettuce into fairly large bite size into a large bowl and pour dressing over the lettuce. Toss to mix well.
Add the croutons and extra Parmesan cheese if preferred and toss again. Serve and enjoy.
Minoo, thank you for sharing this very classic salad.