Caesar Arugula Salad Recipes

CAESAR ARUGULA SALAD RECIPE:

Caesar Arugula Salad Recipe: image

Provided by What's Cooking America

Categories Salad

Time 15m

Number Of Ingredients 11

Ingredients

1/2 cup walnuts (or pecan halves (about 2 ounces), toasted*)
1 large clove garlic, (minced)
2 anchovy (fillets, mashed plus 1/2 teaspoon anchovy oil**)
2 tablespoons lemon juice, (freshly squeezed)
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon black pepper, (freshly ground)
1/4 cup olive oil, (extra-virgin)
4 cups romaine lettuce ((approximately 1/2 head), cut into bite-size pieces)
4 cups arugula (leaves (approximately 2 bunches), cut into bite-size pieces)
1/4 cup Parmesan Cheese ((Parmigiano-Reggiano), freshly grated)

Steps:

In a small bowl, combine garlic, anchovies and their oil, lemon juice, mustard, salt, and pepper. Using a fork, whisk in the olive oil until smooth; set aside.
Just before serving, combine the romaine and arugula in a large salad bowl. Pour the dressing over the greens and toss well. Add the toasted nuts and the parmesan cheese; toss again and serve on individual salad plates.
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
Makes 6 to 8 servings.

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