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Based on the testimony of several close friends, a restaurant in Tulsa, Okla., serves the world’s best Caesar salad in all of Green Country. My sweet husband would not argue with their opinion for he too has devoured a few of their famous salads. The flourish of the tableside preparation all but makes one drool. However, I ALL BUT CRINGE when the raw egg goes in. Further, since I don’t partake of the salad, I don’t know why I have an opinion about the raw egg thing; but I do.
If you would be interested in sampling a lighter, egg free version, perhaps this Caesar Salad will suit your fancy. (Do people still talk like that???) The homemade croutons are amazing in this but I suppose store bought might do in a pinch.
Hail to the Caesar Salad
Dressing: ½ cup buttermilk (use low fat if you so desire) ¼ cup mayonnaise (light mayo is also an option) 1 ½ Tbsp. of freshly squeezed lemon juice (bottled is not an option) 1 tsp. Worcestershire sauce, 1 clove on finely minced garlic, and ¼ cup of finely grated fresh Parmesan cheese.
Croutons: Toss 2 cups of rustic type bread (tear it up into approx.. 1 inch size pieces) and toss it with 2 Tbsp. of olive oil. Spread the coated bread pieces out in a single layer on a big cookie sheet. Toast in a 375 degree oven until they are crisp and lightly golden. Give them a stir about mid-way through.
Salad base: Use 3 romaine lettuce hearts. Strip the whole leaves from the hearts, tear into generous pieces and place in a large salad bowl. Toss in the croutons and drizzle on as much dressing as you desire. Put onto individual salad plates and top off with parmesan cheese curls.
Parmesan curls: Simply run a vegetable peeler along the side of a block of fresh parmesan cheese and the little shaved part will curl off. It doesn’t get any easier than that.