Caesar Salad

Our grandson Alex hates vegetables and above all, he detests salads! This is the one salad that he is crazy about. The croutons and bacon can be made ahead of time but the final preparation should be delayed until just before serving.

Alexander’s Caesar Salad Recipe

INGREDIENTS:

  • 2 cloves garlic, minced
  • bacon pieces *
  • 1/3 cup (85ml) olive oil
  • 1 tsp (5ml) Worcestershire sauce
  • 1/2 tsp (3ml) salt
  • 1/2 tsp (3ml) dry mustard
  • fresh ground black pepper to taste
  • large romaine lettuce
  • juice of 1 lemon
  • 1/3 cup Parmesan cheese (30 gm)
  • garlic croutons *
  • 3 hard boiled eggs, shelled and chopped
  • 1/3 cup mayonnaise (85ml)

 

METHOD:

*Garlic croutons:

Heat oven to 400°F (200°C).

Trim the crusts off four thick slices of white bread and generously butter the bread on both sides.

Sprinkle with 1/4 tsp (1.25ml) garlic powder (unsalted).

Cut into 1/2″ (1cm) cubes and bake on a cookie sheet for 10 – 15 minutes until golden brown, stirring occasionally.

*Bacon pieces: 

Take five rashers of extremely lean bacon (I prefer to use a ham type bacon product) and cut into thin strips approximately 1″ long (2.5 cm).

Fry in a little oil to the desired crispness.

Prepare croutons and bacon pieces as directed above, set aside.

Combine garlic cloves, olive oil, Worcestershire sauce, salt, mustard powder, black pepper and lemon juice in a small bowl.

Mix well.

Tear lettuce into bite-sized pieces in a large bowl.

Toss with the garlic/lemon juice mixture. Mix in the bacon pieces and mayonnaise and then the Parmesan cheese and chopped eggs.