Proper Tableside Caesar Salad
Thank you to guest blogger Teresa Peterson, shown here with husband Eric in their home kitchen. Teresa is the inspiration for all the recipes in The Dining Car, including this one named after the novel's main character!
2 large cloves garlic, minced
Juice of 1 small or 1/2 of a large lemon
1/2 tin flat anchovies, minced
Several grinds of black peppercorns--large grind
1 1/2 tsp. Dijon mustard
1/2 cup olive oil
1 cup shredded Parmesan
Parmesan Cheese, grated
In the bottom of the salad bowl, whisk together the garlic and the lemon juice.
Add the anchovies, ground pepper and the Dijon and whisk again.
Slowly add in the olive oil while whisking until emulsified.
Add the lettuce leaves, croutons and parmesan cheese and firmly toss with dressing.
Top with additional flat anchovies, if desired
Make it vegan: Use a vegan Parmesan or omit. Omit anchovies.
A note about Teresa: Teresa is the daughter of hardworking immigrant parents from the Netherlands. As a teenager, she sewed most of her own clothes. Today, in addition to being an accomplished chef, Teresa is a talented seamstress. Sewing is her release from long days working as a consultant to manufacturing companies—a boutique computer consulting firm she founded more than 30 years ago.
On weekends, especially when entertaining, Teresa’s menu is apt to veer into something a little more decadent: a rack of lamb or a bone-in prime rib. And always her signature Caesar salad!
Look forward to her Leg of Lamb recipe in a future guest blog!