I am not a lover of salads. I am not even a liker of salads. At least, not lettuce salads. I enjoy fruit salads, apple salads, and pasta salads. My husband, however, is a lover of salads, especially Caesar salad. He goes on salad kicks where he will eat the same salad everyday for 2 weeks. Then for 2 months he will want nothing to do with salad. It drives me crazy because I have all these bottles of salad dressing taking up space in my fridge. I have pretty much stopped buying salad dressing though. It is much easier to make small amounts of homemade dressing. Plus, if he knows the dressing has a short shelf life he will be more likely to use it up.
Even though I do not like salads I still love this dressing. I just dipped a few croutons in the dressing. No lettuce for me. Yuck! Cliff loves Caesar dressing and spicy foods so this was perfect for him. My Dad even liked it and he does not like spicy foods. You can increase or decrease the level of spicy-ness to suit your tastes.
Here is what you'll need
Put the cubed bread, olive oil, salt, and pepper in a bag and shake it up
Put it in a single layer on a baking sheet, sprinkle with Romano cheese and bake for about 15 minutes
Whisk the mayo, lemon juice, garlic, worcestershire sauce, and adobo sauce together
Drizzle the lettuce with olive oil
Sprinkle the lettuce with salt and pepper
Add a little dressing, cheese and croutons to your salad. Delish!
Ingredients
Salad
3 romaine hearts, chopped
2 tablespoons fresh lemon juice
2 ½ tablespoons mayonnaise
¼ teaspoon Worcestershire
5 tablespoons olive oil
2 cloves garlic, chopped
¼ teaspoon salt
2 tablespoons adobo sauce
Ground black pepper to taste
1/4 cup shredded Romano cheese
Croutons
2-3 cups cubed bread
2 tablespoons olive oil
1 tablespoon shredded Romano cheese
salt and pepper
Directions
Pre heat the oven to 400 degrees. Line a baking sheet with parchment paper. Cube bread and place in a Ziploc bag. To the bag add olive oil, salt, and pepper. Shake well to coat the bread. Lay the cubed bread in a single layer on the baking sheet. Sprinkle with Romano cheese. Bake for 15 minutes until gold brown and crispy.
Chop up lettuce and place in a large bowl. In a small bowl combing the mayo, lemon juice, chopped garlic, Worcestershire sauce, and adobo sauce. Whisk well. Drizzle the romaine with olive oil. Sprinkle with salt and pepper. Pour dressing over sauce and toss well. Sprinkle with Romano cheese and add the croutons.
Source: Adapted from Pioneer Woman
