Caesar salad (my way).

I used to eat caesar salad a lot  back in the days of my 20s, then there was a period I in a way "got sick" of the plate and now it's this time again that got me craving for it. I don't usually order it when I find myself at a restaurant (really most of the times I have gotten rather disappointed) so I prefer making it on my own. 

I think it's a salad that despite the fact that it is so easy to make, you have to add the right amount of ingredients to make it superb. Then, it really is this thing where everyone has his own way of a caesar salad in their mind, like adding anchovies or picking the perfect croutons. 

This is my favorite way to make a caesar salad (you don't have to be precise, you add or not according to your likings):

Caesar salad (partially adapted by a cup of jo blog)

You’ll need:

For the dressing:

2 cloves garlic, minced
2 tbsp. mustard (whole grain Dijon if you have it)
3 tbsp. Worcestershire sauce
2 lemons, juiced
Seat salt & fresh black pepper
1 cup extra virgin olive oil

For the salad:

3 heads romaine lettuce, roughly chopped
5 oz. Parmesan cheese, (I use the carrot peeler to cut thin pieces of parmesan)
1 package croutons, (I use the ready made caesar ones and they have never disappointed me) 
Black pepper for serving

Whisk together the garlic, mustard, Worcestershire and lemon juice in a large bowl. Add a sprinkle of sea salt, a few turns from a pepper grinder and the olive oil. Whisk to combine. (Feel free to bottle the dressing at this point, if you’re going to save it for later; dressing will keep in the fridge for one week.) If serving the full salad, toss the lettuce, cheese and croutons with the dressing and serve, topped with extra black pepper and a sprinkle of cheese.


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