House Caesar Salad

Caesar Salad is my favorite salad.  It's so simple. Almost too simple, like if one thing gets messed up it could ruin the whole salad.  So, each component needs to be spot on.  Let's start with the dressing.  I used a mayo based dressing because I'm afraid of raw eggs.  Bring on the anchovies though!  My favorite part of Caesar salad is the fact that it pairs really well with a crisp glass of champagne.

Caesar Salad

Dressing
1/2 cup olive oil based mayonnaise
1 2 oz. can anchovies, drained
1 Tablespoon Capers
1 clove garlic
2 Tablespoons Parmesan cheese
juice of 1/2 lemon (to taste)
black pepper (to taste)
Olive Oil (optional, used to thin out the dressing if need be)

Put all ingredients into a blender, blend until smooth.  Taste.  Adjust seasonings if needed with lemon juice, pepper and olive oil.  There should be enough salt in the dressing with the anchovies, and capers.  Set dressing in fridge until ready to use.

Salad
Romaine Lettuce, rinsed, and roughly chopped
Caesar Salad Dressing
Parmesan Cheese
Croutons (homemade is best, see note)
Chicken or Shrimp, seasoned with salt, pepper, garlic and grilled.
Black pepper to taste
OPTIONAL: garlic clove

OPTIONAL STEP: Rub a fresh garlic clove over bowl being used to serve the salad.  Add lettuce to bowl.  Top with Parmesan cheese, fresh croutons, and grilled chicken or shrimp.  Add salad dressing and gently toss salad.  Taste.  Add black pepper to salad.

To Make Croutons: Take a day old baguette and cut into cubes.  Brush olive oil on bread cubes and sprinkle with salt and pepper (if you're adventurous add some garlic powder to the croutons....I'm not a fan of garlic powder).  Bake at 400 degrees for 10 minutes.  If the croutons need more time in the oven, add another few minutes.  When they're golden brown, remove from oven and let dry out and cool on the counter.