Caesar Salad Handheld

We went to lunch at T and B’s last week.  I’ve mentioned her before; I steal get some of my best ideas from her.  This meal was no exception.  She served grilled flank steak, baked potatoes and, wonder of wonders, handheld Caesar salad.  I know what you’re thinking, messy messy.  But, no.  I’m going to share her recipe and then I’m going to tell you how I’ve already changed it up.  I can’t help myself.

The Hunka-hunka and I had a delightful day.  We took the ferry early and headed to Ikea.  Is that not the most amazing store ever?  Ours was recently remodeled and I was totally lost.  G managed to find the bookcases he wanted for his office though.  By the time we made it to T and B’s, I was pooped.  A couple of shots of Rye from my host fixed me right up and prepared me for a nummy late lunch.

While everything was scrumptious as always, the salads were extra special.  I’d never had anything like this before so it made it noteworthy for me.

This recipe is for 6.

3 hearts of Romaine lettuce

6 strips cooked bacon

1/4 cup freshly grated Parmesan cheese

6 tablespoons Caesar dressing

fresh black pepper

lemon wedges

Slice the Romaine hearts in half lengthwise.  Arrange Romaine on a platter and top each with 1/2 of the dressing.  Add 1 bacon slice to the top of each of the six wedges and sprinkle with Parmesan.

Just before serving, drizzle with the remaining Caesar dressing and a sprinkling of fresh black pepper.  Top with more cheese.

Serve immediately, with lemon wedges.

While it was only a week ago, I’ve already made it a time or 2.  The changes I’ve made include chopping the bacon so it’s easier to cut.  G and I like Blue Cheese dressing a lot, so I made it with that.  I put my dressing in a small bowl so you could either dip or pour.   I buy miniature Romaine heads that are only about 6 inches long and they are cute and chubby.  One head will serve 3 to 4 as a salad course.  While the recipe was called “handheld”, don’t feel like you must.  I eat it with fork and knife, but it is fun to have the option.  Thanks for another great recipe Barbara.

and remember:  Suck it up, Buttercup.  Big kiss, Lynn

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