Well, I found this recipe in the Junior League of Las Vegas’s cookbook “Glitter to Gourmet”. It is called Caesar Salad but it’s not like any Caesar salad that I have ever had. Don’t get me wrong ~ it’s really good but misnamed I think. Unless I am totally whacked and it is really Caesar salad, LOL! I left out the hard cooked eggs and used one bag of cut-up romaine. I also added some of my garden-fresh tomatoes.
“This is Not Caesar Salad” Salad
4 cups torn Romaine lettuce
2 cups iceberg lettuce chunks
1 cup thinly sliced red onion
1/2 cup pitted black olives
2 hard-cooked eggs, finely chopped
1/2 cup Italian dressing (recipe follows)
1/2 tsp salt
1/8 tsp pepper
1/3 cup grated Parmesan cheese
Parmesan croutons (recipe follows)
Combine lettuces, onion, olives and eggs in a large salad bowl. Add the Italian dressing, salt and pepper just before serving and toss to coat. Add the Parmesan cheese and croutons.
1/4 cup balsamic vinegar
3.4 cup olive oil
2 tsps Dijon mustard
1 tsp Worcestershire sauce
2 tbsps finely chopped fresh basil or 1 tbsp dried basil
1 tbsp minced garlic
Combine all ingredients in a jar with a tight-fitting lid and shake until well mixed.
I made it in a deep bowl and blended with my stick blender.
Keeps well in the refrigerator for several days.
2 cups Italian seasoned croutons
3 tbsps Italian dressing (from above recipe)
2 tbsps grated Parmesan cheese
Place the bread cubes in a bowl. Add the dressing and Parmesan cheese and toss to coat.
Spread the cubes in a single layer in a shallow pan (I used a cookie sheet).
Bake at 400º for 8 to 10 minutes or until lightly browned, stirring occasionally. Mine were done well before the 8 minutes so keep an eye on yours.