Lemon Cesar Salad

I have a drawer in my kitchen with my favorite recipes. I also have folders with recipes and I have shelves full of cook books and let's not forget my magazines. In years past I would invite people and then start looking for recipes I could prepare. The covers of Gourmet and Bon Appetit were always intriguing. I mix and match and have fun.
But let's get back to my drawer. Those recipes are special, they are my favorites. Some of the pages are full of stains , some of them are handwritten , some of them are torn out of magazines or newspapers, and I have made them over and over. One of them is a recipe for Lemon Cesar Salad that my friend Linda Ristow send me years ago. It is a vegetarian version of a Caesar salad. My family and friends have enjoyed this salad over and over.

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Print Recipe

Ingredients:

Lemon Caesar Salad
Serves 6

4 Tbs. Olive oil
1/4 cup freshly grated Parmesan cheese
Juice of one or more lemon ( a matter of taste)
1Tbs. Lemon zest
1 Tbs. Dijon Mustard
1 tsp. Worcester sauce
1 tsp. Crushed garlic ( vary the amount to your taste)
1 Head Romain lettuce - washed  patted dry, and torn into pieces

Croutons ( recipe follows )
Additional Parmesan cheese

Directions: 

Combine olive oil, 1/4 cup Parmesan, lemon juice, lemon zest, Dijon mustard, Worcester sauce, and garlic in a bowl or jar if you don't plan on using all of it. It keeps well in the fridge for several days. Whisk vigorously until combined thoroughly. Cover and refrigerate. Just before serving , place the  torn letters in a large bowl. Add enough dressing to coat . Toss gently. Season with salt and pepper. Sprinkle  with croutons and additional cheese. I've been known to add some chopped anchovies to the salad.

​Croutons

Cut several pieces of your favorite bread into cubes. Place on a baking sheet and drizzle with olive oil . Season with garlic salt and pepper. Bake at 350* Fahrenheit for about 5 to 10 minutes until all sides get browned . Toss occasionally.
My husband makes great croutons by browning the cubed bread in a frying pen with  butter, adding garlic salt. Rich and yummy. I prefer crusty bread for my croutons sprinkled with mixed herbs or spices I bring from abroad . I once bought a mix to sprinkle on bruschetta in Italy. That was the best, unfortunately I could never find it again or duplicate it.
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