Hand held Caesar salads are made with baby romaine leaves and they are the perfect buffet item for a spring feast. You just pick them up and eat them just like you would Asian lettuce wraps – but less messy. And more garlic-y.
I started out to make a REAL Caesar dressing – just because I read the label on my purchased dressing and couldn’t pronounce half of the ingredients. I turned to America’s Test Kitchen, an organization that has taught me so much, with recipes and culinary history that I trust. My well- worn The New Best Recipes cookbook in my kitchen is my proof.
I followed their recipe very precisely – and it did not disappoint. The dressing is what makes this recipe sing – so creamy and tart you will want to eat it with a spoon. Not that I’m saying I did that. Ok, I did that.
When I could only find a package of baby romaine leave sin my grocery store, this idea hit me: make a hand-held salad. This works great for a party – or for the kind of group I have on most Sundays: big, come and go groups.
Brunch Easter Week, everyone!
— posted by Donna
- Juice of one lemon
- 1 teaspoon Dijon mustard
- 1 large egg yolk
- ¼ teaspoon salt
- 1 anchovy fillet
- ½ cup extra virgin olive oil
- Blend the lemon juice, mustard, egg yolk, salt and anchovy fillet in a blender. Slowy stream in the oil while blending.
Other Caesars worth a look: