So I will start by sharing my beef with the traditional Caesar Salad, that being that I hate anchovies. I have tried and tried to give them a break but if they touch any of my food they contaminate it with a pungent fishy taste that just rubs me the wrong way. Yes, I have tried them all, hoping that the white anchovies from Italy would change my mind. However, I don't mind them if they are subtly added to a putanesca or things of that nature when the anchovies merely act as a form of salt, and the fishiness dissipates. If you love anchovies, go ahead and add them! For me a salad is a meal, it is the norm that we will consume an enormous bowl of greens and call it a meal. I grew up that way and will forever be that way. Can never have enough salad in my opinion. This is my take on the luscious and fairly rich Caesar salad.
recipe for 2
1 head of romaine lettuce (1/2 head per person, depending on size)
1 slice of ciabatta bread per person
1 small clove of garlic
tablespoon of dijon mustard
3 tablespoons olive oil
sea salt and fresh ground pepper
I plated this by giving the romaine heads a quick rinse in cold water and cutting the heads into quarters. It's best eaten with a fork and a steak knife. I don't mind a meatier salad, but if you prefer you can chop into bite size pieces and place into a bowl for easier consumption. Depending on the size of the romaine hearts a half of a head is usually a nice portion size. Also feel free to make croutons if preferable or grill the toast if you have access. This salad is flexible. For dressing add one tablespoon of dijon mustard, juice with half a lemon, salt and pepper. Using a garlic press or microplane finely grate a small piece of garlic. This almost creates a juice. No one wants a big chunk of garlic in their salad so keep that in mind and keep it subtle. Slowly add in olive oil while whisking to emulsify into a beautiful rich dressing. Taste and adjust to preference. I tend to like things a bit on the saltier and acidic side, to match up to the hearty greens. Drizzle dressing over top, serve with a toasted piece of ciabatta and shaved parmesan, fresh ground pepper on top. Easy peasy.