EagleTribune.com, North Andover, MA

January 18, 2013

Signature dressing, croutons for Caesar salad at home


The Eagle-Tribune

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Fresh and crisp, nothing beats the taste of a homemade Caesar salad.

Manchester resident Annie Schennum, former instructor of Le Cordon Bleu, makes preparing the salad’s signature creamy dressing and crunchy croutons easy as she breaks down the process in her recipe video for Homemade Caesar Dressing.

Anchovy filets are traditional for a real Caesar dressing, but for those looking for a substitute, Schennum offers an alternative: try using anchovy paste or Worcestershire sauce in place of the filets. The flavors of each of these two ingredients will make your dressing almost as delicious as the original.

Topped with a generous portion of freshly grated Parmesan cheese and sprinkled with a few homemade croutons, there is truly no substitute for this easy recipe.

Homemade Caesar Dressing

Difficulty: Easy

Serving: 2

Time: 15 minutes

Ingredients

3 tablespoon olive oil (additional 1 tablespoon of olive oil for croutons)

1 tablespoon white wine vinegar

1 small clove of garlic

3 or 4 small filets of anchovies (alternative: worcestershire sauce or anchovy paste)

1 egg

1/2 teaspoon salt (or to taste)

1/2 teaspoon pepper (or to taste)

1/2 head of Romaine lettuce

1/4 cup grated Parmesan cheese

1 slice of bread

Instructions

Combine olive oil, white wine vinegar, minced garlic, anchovies (or alternates) into a bowl.

Add one egg to the mixture and beat with a hand mixer to emulsify the dressing and give it that creamy Caesar salad feel. Add salt and pepper to taste.

Tear Romaine lettuce into equal sized pieces, discarding the stems and place in a bowl.

Spoon the emulsified dressing onto the lettuce (2 or 3 tablespoons).

Add Parmesan cheese (shredded or grated) to taste.

Add croutons (Toss bread pieces with oil and bake at 400 degrees for 8 to 10 minutes)

Toss salad with all the ingredients and serve.

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Recipe courtesy of Annie Schennum, former instructor of Le Cordon Bleu, 2013.