Although Caesar salads are great all year round, the current heat wave in B.C. makes them all the more appealing.
This recipe, which includes instructions on how to make the dressing yourself, comes courtesy of Hy’s Steakhouse.
Hy’s Steakhouse Caesar salad
2 good handfuls of Romaine lettuce
1⁄2 cup croutons (homemade is best)
1 teaspoon crushed garlic
1⁄2 teaspoon minced
1 teaspoon Worcestershire sauce
1⁄2 teaspoon Tabasco
1⁄2 teaspoon Hy’s seasoning salt
1⁄2 teaspoon fresh crushed black pepper
1⁄4 teaspoon Dijon mustard
1 egg yolk
1⁄2 tablespoon red wine vinegar
juice of half lemon
2 tablespoons Canola oil
1⁄2 cup grated Parmesan
Tip: If you like certain flavours stronger in your Caesar salad, then add slightly more of that ingredient.
In a large mixing bowl, combine garlic, anchovies, seasoning salt, and black pepper.
Mix thoroughly with back of salad spoon until a paste forms.
Add Worcestershire sauce, Dijon, egg yolk, and Tabasco to bowl and mix well.
Add red wine vinegar.
Slowly add canola oil, stirring mixture continuously until it thickens slightly.
Add lemon juice and mix well.
Add lettuce and toss leaves until all coated with dressing.
Add half Parmesan cheese, and toss again until cheese is sticking to dressing on leaves.
Add croutons, and lightly toss.
Divide the salad out onto plates and finish with sprinkling rest of cheese on top.
Add more black pepper to taste if desired. Enjoy!