RCI-VG.001.0085.003

Caesar Salad (Keith's Version)

Keith Meyer's personal caesar salad recipe, imported from family collection.

Prep0 min
Cook0 min
Total0 min
Servings4
Difficultyintermediate

Ingredients

  • Romaine Lettuce
  • Parmesan shavings
  • Rustic Croutons
  • Hellman's Mayonnaise
    cup
  • Italian DOP Parmigiano-Reggiano, finely shredded
    cup
  • Italian DOP Olive Oil (Primo Brand preferred)
    cup
  • Keens Dry Mustard
    tsp
  • Grey Poupon Whole Seed Mustard
    tsp
  • capers, crushed
  • Worchester Sauce
    tsp
  • Fresh Lemon Juice
    tsp
  • Garlic
  • Black Pepper

Method

1
Prepare the dressing by combining the Hellman's Mayonnaise, finely shredded Parmigiano-Reggiano, Olive Oil, Keens Dry Mustard, Grey Poupon Whole Seed Mustard, crushed capers, Worchester Sauce, Fresh Lemon Juice, Garlic, and Black Pepper in a bowl and mixing well.
2
Taste the dressing and adjust garlic and black pepper to achieve a medium level of each flavour.
3
Arrange the Romaine Lettuce in a large salad bowl or on a plate.
4
Drizzle the prepared Caesar dressing over the Romaine Lettuce and toss to coat.
5
Top the salad with Parmesan shavings and Rustic Croutons and serve immediately.

Cuisines