Recipe from FoodNetwork.com
I wanted a simple salad to go with the Butternut Squash Ravioli, and I came across this recipe for Caesar Salad that seemed good and easy.
The croutons were delicious!! J and I were both sneaking them as I prepared the rest of the meal. 🙂
The dressing was okay – way too much garlic. I cut back from 6 cloves to 5 – but I’d probably go to 3. It also helps to add more olive oil and pepper. I didn’t dislike it, but I’ve also had better.
6 (as I mentioned above, I’d take it down to 3 or 4 at the most) cloves garlic, mashed and minced
1 T Dijon mustard
1 T vinegar
2 T mayo
1/2 (I’d add in a bit more, taste as you go) c olive oil
Lemon Juice (I did about 1 T)
Minced anchovy fillets (optional) – I skipped these
Combine garlic, mustard, vinegar and a bit of salt in a food processor and mix thoroughly. Add mayo and blend to form a thick paste. Slowly stream in olive oil. Remove to a small bowl and add in lemon juice and salt and pepper to taste.
3 T butter
1 t garlic powder
1 t paprika
1 t pepper
Cut baguette into cubes. Melt butter in a large saute pan and then season with the spices. Add bread cubes and toss well to coat with the butter mixture. Saute until bread cubes brown on all sides. Set to side to cool.
Fresh grated Parmesan
Wash and dry lettuce. Layer the lettuce, cheese and croutons and top with desired amount of dressing.