Karl’s Caesar Salad without Garlic

Adapted from a Bon Appetit recipe

I’m making calzoni for son-in-law, Chris’s birthday. While I am putting vegetables in both kinds of calzone—1, 2—I still think the meal needs more vegetable matter. A Caesar salad seems culturally appropriate for an Italian meal.

My family does not like salads drenched in dressing, so most recipes I found on-line made too much dressing for my purpose. I cut the Bon Appetit recipe in half and removed the garlic—daughter Miriam is still having trouble with garlic and onions. I also served the dressing, on the side so that my family could take as much or as little as they wished.

After Dinner Note: I had intended to make fresh croutons, but the calzoni took so much time that I left them out. My family was fine with that. I actually assembled the salad in the photo for my lunch the next day.

Karl’s Caesar Salad without Garlic

Ingredients

Caesar Dressing

1 Tbs. anchovy paste
1 Tbs. fresh lemon juice, plus more
⅓ tsp. Dijon mustard
1 large egg yolk

(optional) ½ small garlic clove
Pinch Kosher salt

1 Tbs. olive oil
2+ Tbs. vegetable oil

1 ½ Tbs. finely grated Parmesan cheese
Freshly ground black pepper to taste

Croutons

1½ cups crusty bread
1½ Tbs. olive oil

(optional) ½ small garlic clove

Salad

2 Romaine hearts, coarsely chopped

¼ cup Parmesan, shredded

Directions

1. Put the anchovy paste, lemon juice, mustard, egg yolk, and salt in a small bowl.

Tip: Take a clean dish towel and form it into a ring. Set the bowl—on a slight slant—into the hole in the center. This stabilizes the bowl, so that you do not need to hold it with your other hand while you whisk.

Note: If using garlic, mash the garlic and sprinkle the salt over it. Use the side of a knife to grins the garlic into a fine paste.

2. Whisk the ingredients together well.

3. Slowly drizzle the olive oil into the bowl while whisking continuously.

Tip: Your whisking motion should be more side to side, rather than a circular motion.

4. Slowly drizzle the neutral oil into the bowl while whisking continuously.

Tip: The neutral oil is more of a bulking ingredient in this recipe. If you need just a bit more dressing you may add another tablespoon or two of this oil.

5. Whisk in the Parmesan and pepper.

Tip: Check seasoning and add more salt, pepper, and lemon juice, if desired.

6. Cut or tear some crusty bread into one inch pieces.

7. Drizzle the oil over the bread and toss the croutons to coat them with the olive oil.

Tip: If you are using garlic, mash the garlic and mix it with the oil before adding it to the bread.

8. Spread the croutons in a single layer on a lipped baking sheet and broil them for 3-4 minutes to toast the bread.

9. Serve the salad with the croutons, shredded Parmesan, and dressing on the side.

Tip: This allows your diners to take as much or as little of each ingredient as they wish.