Kennedy House Classic Caesar Salad Recipe
Our Colorado garden to table recipe collection for simple & delicious food. Let’s collaborate!
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Up first: the dressing
1
In a bowl or a jar add mayo, mustard, lemon juice.
2
Add anchovy paste, Parmesan cheese, S&P. Stir & refrigerate.
3
Bring on the croutons!
4
To melted butter add chopped garlic, Parmesan, fresh parsley, S&P.
5
Slice leftover bread or rolls into cubes & shake them in a bag with the garlic butter.
6
Bake! 375f for 10 min or until light golden brown. Try to save some for the salad. 😊
7
Grow lettuce? Want tips on how to keep it crisp & fresh? I got a video on that! πŸ‘
8
For large salads, you can build & mix it in layers, or shake it all up in a re-purposed bag.
9
Layer in greens, dressing, grated Parmesan, and croutons. Toss & top with more cheese, S&P.
10
Paris White Romaine, Red Crisp Romaine, Salinova Red Butter
11
Thanks for watching!
Garden To Table Series
Lettuce - Romaine Varieties
3/4 cup
Mayonnaise
2 -3 tablespoons
Dijon Mustard
4 tbsp + more for salad
Grated or Pearled Parmesan
Lettuce - Romaine Varieties
3/4 cup
Mayonnaise
2 -3 tablespoons
Dijon Mustard
4 tbsp + more for salad
Grated or Pearled Parmesan
4 tablespoons
Fresh Lemon Juice
2 teaspoons or to taste
Anchovy Paste
2 Cups
Cubed Bread
3 tablespoons
Melted Butter
2 tablespoons
Chopped Parsley
1 teaspoon or to taste
Minced Garlic
To taste
Salt & Pepper