Shortcut Caesar Salad
"The Runner-Up recipe for 2005 in the San Francisco Chronicle, from Janet Fletcher. Fish sauce replaces the anchovies from the traditional version."
photo by threeovens
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
-
The Croutons
- 16 slices baguette, about 1/3-inch thick
- 1 tablespoon extra virgin olive oil
-
The Salad
- 1⁄4 cup prepared mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 1⁄2 teaspoons fish sauce
- 1 small garlic clove, minced to a paste
- fresh ground pepper
- 1 lb well-chilled romaine lettuce hearts, torn into bite-size pieces
- 3 tablespoons freshly grated parmesan cheese
directions
- To prepare the croutons, preheat the oven to 400 degrees.
- Brush the baguette slices with olive oil on both sides, then cut each slice in half to make half-rounds. Place on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
- Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic.
- Add several grinds of pepper. Taste and adjust the seasoning.
- Toss the romaine with enough of the dressing to coat the leaves nicely.
- Add the Parmesan and croûtons and toss again.
- Serve immediately on chilled plates.
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Reviews
-
Are you sure this is a shortcut? The dressing was nice and creamy and just great! -
Wow! This was an excellent salad dressing. Very creamy and the fish sauce is a perfect substitute for anchovies and much simpler to use! Enjoyed with baked ziti and a nice bold red wine. -
this is an awesome was to avoid raw eggs and anchovies! Love it!!!!
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Definitely yummy and quick. Hit the spot! Thanks! -
Delicious salad! I used pumpernickel French bread for the croutons. Loved the dressing and the croutons gave a nice crunch. Thanks Evelyn!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
