Caesar Salad

It's easy to make your own Caesar salad dressing, seen here in this creamy version which includes white wine vinegar, Dijon mustard, Worchestershire, garlic, fresh Parmesan and croutons. You can omit the anchovy paste if you like, but we recommend it for a more robust flavour.

Ingredients

1 head romaine_lettuce
2 cups (500 mL) croutons
1/4 cup (50 mL) grated Parmesan cheese

Dressing:

1/4 cup (50 mL) vegetable_oil
2 tbsp (25 mL) grated Parmesan cheese
1 tbsp (15 mL) white_wine_vinegar
2 tsp (10 mL) Dijon_mustard
2 tsp (10 mL) anchovy_paste
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) Worcestershire_sauce

3 tbsp (50 mL) light mayonnaise

Preparation

1. Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)

2. Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine.

Watch the Test Kitchen make this salad in our 3-minute video. Click below!
Additional information : Variations:
Chicken Caesar Salad: Place 4 boneless skinless chicken breasts on greased grill over medium-high heat; close lid and cook, turning once, for about 12 minutes or until no longer pink inside. Slice into thin strips; add to salad.

Smoked Salmon: Place a few slices of smoked salmon over top of each salad.