Last weekend, Mennonite Girls Can Cook did a cooking class at Bev's house. We auctioned off a class at our local MCC sale and Ron Ratzlaff bought it. He invited guys from his Bible Study and we had a great time together.
They learned how to make Coconut Prawns, Caesar Salad, Roasted Garlic Mashed Potatoes, Anise Chicken, Meatloaf, Basil Glazed Carrots, and Warm Caramel Bananas for dessert.
This Caesar Salad recipe is so quick and so delicious. I use an immersion blender to whip it all together. If you don't have an immersion blender, put all the ingredients into a blender and then slowly drizzle in oil as the blender is running.
The recipe was given to me by my friend Jeanette who has made this for many years. My son told me to get the recipe ASAP because it was the best Caesar Salad he had ever had. Once I tasted it, I had to agree!
- 1 large fresh room temperature egg *
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- Juice of 1 lemon
- 1 cup canola oil
- 2 cloves garlic
- 1 tablespoon Worcestershire sauce
- 3 anchovies (finely chopped) anchovies are usually found in a can in the dairy department
- Romaine Lettuce
- Fresh parmesan cheese for putting the salad together
- Ensure that all ingredients are at room temperature. The ingredients will not emulsify if they are not at room temperature.
- Place all remaining ingredients in a mason jar in order listed.
- Using a hand held immersion blender, start at the bottom of the jar and turn on high for 10 seconds or until the ingredients begin to turn creamy. Continue to blend until the dressing is thick and creamy.
- To put the salad together, chop Romaine lettuce into bite sized pieces. Mix in a small amount of dressing and toss together and then add in more dressing to coat lettuce as desired. Top with freshly grated parmesan cheese, croutons and a squeeze of fresh lemon.
* Check the link here for information on cooking with raw eggs. When properly handled, raw and lightly cooked Canada Grade ‘A’ eggs are not a concern for healthy individuals. There is, however, a high-risk segment of the population that should avoid eating eggs that are not thoroughly cooked. This includes: people who are suffering from a disease or whose immune system is compromised, very young children, the elderly and pregnant women.
Slice a baguette into thin slices on a diagonal. Spread with butter mixed with crushed garlic, parmesan cheese and a bit of parsley. Place on a baking sheet and bake in a 350 F oven until lightly browned. Flip the croutons over and toast on the other side. Set aside to cool before adding to the salad.