Although the Caesar Salad originated in Mexico, it's hard to think of a more quintessentially American steakhouse salad. My own family loves it and it's frequently on a weekly rotation here. It plays extremely well with Rye whiskey, too, if you are looking for a good pairing. (The amazing serving bowl is from--you guessed it--Branded Woodworks!)
Caesar Salad
Adapted from a recipe provided by the Midwest Culinary Institute
Serves 2 comfortably
4 ounces of romaine lettuce, chopped
1 slice of white bread, diced
1 tablespoon olive oil
1 clove of garlic
1 anchovy or more to taste
1 tablespoon of Dijon mustard
1 egg yolk
4 ounces of avocado oil
½ lemon, juiced
1 ounce of parmesan cheese
Salt
Cracked black pepper
Wash and dry romaine. Heat skillet, add the tablespoon of olive oil and sauté your bread until it’s golden brown. Mash garlic and anchovy together in a bowl. Add egg yolk and Dijon mustard. Slowly add avocado oil while whisking vigorously, starting with one drop at a time and then progressing to a steady stream. Add the lemon juice to taste and adjust the seasoning. Use just enough dressing to coat lettuce and mix well. Top with parmesan, croutons, and cracked black pepper.
Rye Whiskey Old-Fashioned
Adapted from The New York Times
2 ounces of Rye Whiskey
1 teaspoon of raw sugar
strip of orange peel
squeeze of orange juice
1-2 drops of Angostura bitters
Mix whiskey, sugar, orange juice, and bitters together. Pour over ice and add strip of orange peel.
