You can whip this up in five minutes flat, and that's never a bad thing.
Caesar Salad is typically made with Romaine lettuce, classic croutons, and the dressing is traditionally made with a coddled egg (an egg in its shell briefly immersed in simmering water to thicken and slightly cook the yolk). Most people don’t have time for that, and worry about the potential presence of bacteria in the egg anyhow. This ILOC version keeps the Romaine, but replaces the croutons with Whisps, a packaged Parmesan crisp that adds crunch and flavor. Keeping with the "quick" theme, a creamy dressing is made using store-bought mayonnaise.
Equipment: cutting board; chef’s knife; mixing bowls; measuring spoons; dry measuring cup; reamer or fork; whisk; tongs
Ingredients:
2 hearts of Romaine, cleaned and trimmed ¼ cup mayonnaise juice of one lemon 2 tablespoons olive oil 6 anchovy filets, finely chopped (optional)
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
1 tablespoon Worcestershire sauce 1/3 cup Whisps
"To clean and trim Romaine hearts, first cut away the roots and discard. Then trim 2 inches off the tops (the dark green) and discard. Rinse the trimmed leaves under cool water to clean, then dry thoroughly in a salad spinner or set on a clean dish towel to drain."
1. First, prepare the lettuce. Stack several lettuce leaves and cut them into fourths vertically, then crosswise to make 1-inch sized bites.
2. To make the dressing, combine the mayonnaise, lemon juice, olive oil, optional anchovies, garlic, Parmesan, and Worcestershire in a large bowl.
3. Toss the lettuce with the dressing. Add the Whisps and toss again. Serve immediately.
Makes 4 servings.
