Caesar Salad

Ship to Shore Chef Salads
Written By Alana Hennessy

INGREDIENTS

  • 2 cups mayonnaise

  • 2 TBSP garlic oil or 3 cloves garlic

  • 3/4 cup oil

  • 1/4 cup Dijon

  • 1 TBSP Worcestershire sauce

  • 1 TBSP anchovy paste

  • 1/4 cup lemon juice

  • 1 tsp black pepper

  • 1 cup Parmesan Cheese

INSTRUCTIONS

In a food processor or using an emulsifier, blend together the mayonnaise and garlic. While continuing to blend, slowly add the oil. When combined, add the Parmesan, black pepper and blend. Add the lemon juice, Worcestershire, Dijon, anchovy paste and blend together. This keeps for a few weeks in the fridge. The dressing will thicken once it is in the fridge. Toss the romaine lettuce in the Caesar dressing just before serving.

TIPS

I like to serve the Caesar salad with a slice of lemon, capers and croutons. I don’t always have these little extras on the ship but when I am home I add them. When I am on the ship I will offer the crew the Caesar salad with chicken as a Chicken Caesar salad plate, chicken Caesar wrap or side Caesar salad. Everyone always loves Caesar salad and there is never any leftover.

My mom used to make Caesar salad in a big brown wooden bowl. She would rub the pieces of garlic inside the wooden bowl for extra garlic flavor. She would then sauté those pieces of garlic in olive oil and add cubed toast bread to make homemade croutons. I can hear her voice like it was yesterday, when the big wooden bowl of her Caesar salad was easily finished “next time I will have to make it in the bathtub”.

Alana Hennessy

Alana Hennessy { Freelance Graphic & Web Designer }

http://www.alanahennessy.com