2 Ways for Caesar Salad

Caesar Salad is my favorite. Both recipes are good and taste close to the same. The Creamy Caesar Dressing can be made ahead of time. Simple Caesar salad dressing is fresh and it tastes like what you eat from the restaurant.


Creamy Caesar Salad Dressing

Make: 6-8 serving

Ingredients:
2-3 anchovy fillets, minced
2 cloves garlic, minced
1 cup mayonnaise
¼ cup 2% milk
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoon fresh lime juice
2 tablespoons Worcestershire sauce
1/3 cup grated parmesan cheese, plus extra for garnish
Salt and pepper to taste

Romaine lettuce, torn into bite-size pieces
Garlic Croutons
Grape tomatoes (optional)
Hard boiled eggs (optional)


Directions:
1. Put 9 first ingredients in the blender and blend for 30 minutes until smooth. Season to taste with salt and black pepper. Refrigerate at least an hour before serving.

2. To serve, toss together torn lettuce leave, tomatoes, croutons and salad dressing until evenly coated in a large bowl. Top with sliced hard boiled eggs. Sprinkle with grated parmesan cheese if desired.

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Grilled Chicken Caesar Salad


Make: 2-4 serving

For Grilled Chicken:
2 boneless skinless chicken breasts halves
1 clove garlic, minced
¼ cup olive oil
1 tablespoon good seasons Italian dressing mix

For Dressing:
2 Anchovy fillets, mashed
1 egg yolk, cold
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
2 tablespoon fresh lime juice
¼ cup extra virgin olive oil
½ cup grated parmesan cheese, plus extra for garnish
ground black pepper to taste

Romaine lettuce
Garlic croutons


Directions:
1. Gently pound each chicken between 2 sheets of plastic wrap to an even 1/2–inch thickness.

2. In a resalable plastic bag, combine olive oil, minced garlic and Italian dressing mix. Add chicken, seal and turn to coat. Refrigerate for 30 minutes.

3. Grill or bake the chicken until the chicken is cooked through and juices run clear.

4. In a bowl, combine egg yolk, anchovies, garlic, sugar, mustard, Worcestershire sauce, lime juice and black pepper, whish until blended. Slowly add olive oil and whish until well blended. Stir in grated parmesan.

5. To serve, toss together torn lettuce leaves, crouton, sliced chicken and dressing until evenly coated in a large bowl. Sprinkle with grated parmesan cheese, if desired. Serve immediately.

This recipe is from Khun Pook Melbourne, Australia and Khun Nut Smallville, USA at www.kruaklaibaan.com Thank you for sharing your great recipe.