Caesar Salad

For those going dairy free it can be difficult to find an accommodating caesar dressing, but that wasn’t going to stop me.  This salad may not have parmesan cheese, but the tangy dressing and garlicy croutons more than make up for it.  You won’t have to say no to Caesar anymore.

Food 199

Caesar Salad

For the dressing:
2 tbs mayonnaise
2 tbs extra virgin olive oil
1 garlic clove, minced
1/2 tsp dijon mustard
1/2 tsp lemon juice
1/2 tsp red wine vinegar
1/4 tsp worcestershire sauce
salt and pepper

For the croutons:
1/2 baguette, chopped into cubes
2 tbs olive oil
1/4 tsp garlic powder

romaine lettuce, chopped

To make the dressing combine mayonnaise, extra virgin olive oil, garlic, dijon mustard, lemon juice, red wine vinegar, and worcestershire in a small bowl; whisk until fully mixed.  Season with salt and pepper to taste, then set aside.

To make the croutons heat skillet over medium heat.  In a bowl toss baguette with olive oil, garlic powder, and salt to taste then pour into skillet.  Stir occasionally until bread has toasted and lightly browned, about 10 minutes.

To make salad add romaine lettuce to a large bowl and top with dressing.  Toss until well combined then top with croutons.


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