Luis hand tosses my new favorite Caesar salad

Our 11-year-old son has an aversion to eating anything green. So when he asked for firsts, then seconds of the Caesar salad my husband whipped together a few nights ago, I knew the recipe was special.

As for me, I'm obsessed with it. It's a simple blend of chopped romaine, Parmesan cheese, homemade garlicky croutons and a creamy, bowl-scraping anchovy dressing that is flavorful, but not overpowering. 

Crown Prince anchovies make the recipe.

It's quick to throw together, healthy and makes for an exquisite side or main dish.

The recipe is below.

Did you know? The Caesar Salad was invented not in Italy, but Mexico. Or so goes the legend. Supposedly, Italian restauranteur Caesar Cardini owned a spot in Tijuana that catered to Americans looking for escape from Prohibition in 1924. In a pinch in the kitchen, he improvised with ingredients and created the base for what is one of today's culinary staples. But we can thank his brother, Alex, who threw anchovies into the mix two years later and created what Julia Child called "a sensation of a salad from coast to coast." 

Ingredients:

• 6 cloves garlic, peeled, divided
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced
• 6 tablespoons grated Parmesan cheese, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice
• salt and pepper to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce, torn into bite-size pieces

Luis throws the garlic, mayo, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire, mustard and lemon juice into the Ninja Bullet and blends until creamy.  Season to taste with salt and pepper and pop in the fridge until ready to use.

Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters and add to hot oil. 

Cook and stir until brown, and then remove garlic from the pan. Add bread cubes to the hot oil. Turn frequently until lightly browned. Remove from oil and season to taste.

Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese and seasoned bread cubes.

¡Buen provecho!


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