Caesar Salad with Garlic Croutons

I make this Caesar Salad often and most recently made it for our church's annual marriage conference. I've been making this for many years and its origin has a special place in my heart. Back in my days of 'holding hands', a beautiful woman gave me her handwritten Caesar Salad Dressing recipe. 

Bertie Foster was a client of mine for many years when I had my nail business. We shared stories, memories and even recipes, while holding hands. Here is the recipe card she shared with me. Side note for Millennials: Recipe cards are how we shared our recipes with one another before the interweb. :) Handwritten recipe cards are so special and I cherish them.

What You'll Need for Salad Dressing:

1 Clove Garlic, Chopped

1/2 Cup Parmesan Cheese

1/2 Cup Olive Oil

1 Egg

1 T. Lea & Perrin

2-3 T. Lemon Juice

1/2 t. Salt

1/2 t. Black Pepper

Blend all ingredients in blender until creamy. 

What You'll Need for Garlic Croutons:

1 Package of 6 Thomas Original English Muffins (cut into 1/2 inch cubes)

Granulated Garlic (generously or to taste)

Garlic Crouton Directions:

Put muffin cubes onto a baking sheet and spread out to a thin layer. Sprinkle with granulated garlic generously. Bake at 225 degrees for 2-3 hours or until crisp in center. Stir two or three times during baking. Let cool and store in a airtight bag. 

What You'll Need for Caesar Salad:

6 Heads of Romaine Lettuce
Caesar Salad Dressing (from above)
Garlic Croutons (from above)
Parmesan Cheese (to taste)

Putting it all Together:

Wash and dry lettuce. I use a salad spinner. Tear lettuce into bite size pieces. Store in the refrigerator until it's ready to be dressed with Caesar Dressing. Add extra parmesan cheese and croutons to your liking. Enjoy!

The Queen Bee Says: "The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart."

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