The first time I ever had a Caesar salad was at a hole-in-the-wall Italian restaurant in Moorpark, California in the 1980s. I thought it was the most wonderful salad I had ever tasted. Shortly after that, raw egg warnings prompted changes to the traditional Caesar salad dressing which contained uncooked eggs, and well, Caesar salads were never quite the same again. But I have to say that this recipe does a pretty good job of bringing the flavor to the table without using uncooked eggs, and on top of that, it’s super easy. We’re talking four ingredients! The secret is the Girard’s Caesar dressing. It’s fabulous. Besides the dressing, you’ll also need Romaine lettuce, Parmesan cheese, and some good croutons.
Okay, this part is important. Be really careful that you don’t accidentally buy the lite dressing. This is not the time to be counting calories. Let’s face it, the poor Caesar salad already took a hit with that egg warning, and if we try to use a lite dressing on it, we’ll just be adding insult to injury. By all means, buy the good stuff! Now let’s talk lettuce. Romaine is my favorite lettuce. In fact, this next photo has me entertaining thoughts of becoming a vegetarian. It’ll never happen, but it crossed my mind (briefly). It always seems to take longer to wash and dry romaine lettuce because the water gets trapped in all the nooks and crannies, but I like to dry it as much as I can so that the water doesn’t dilute that wonderful dressing. Some people use salad spinners. I’m a paper towel girl myself.
Okay, so tear the lettuce into bite-sized pieces.
Grate the cheese.
Combine the lettuce, cheese, and croutons in a bowl.
And toss with the dressing about 15 minutes before serving.
Serving Suggestion: If you want to make a main dish out of this salad, you can marinate some chicken in Bernstein’s Italian Dressing before cooking it and then add it to the salad.
Recipe by: Origin Unknown/Courtesy of Lori Campbell/Slightly Adapted by Winner Dinners
1 12-ounce bottle Girard’s Caesar Salad Dressing (not light)
1 large bunch of romaine lettuce
1 5-ounce package parmesan cheese, freshly grated
1 5-ounce package premium large-cut croutons
Wash the lettuce leaves and dry them with paper towels. Tear lettuce into bite-sized pieces. Grate the cheese. Combine the lettuce, cheese, and croutons in a bowl. Toss with the dressing about 15 minutes before serving.