Caesar salad with homemade dressing

Caesar salad makes a perfect appetizer for a Christmas dinner menu, especially if you plan an American-inspired Christmas dinner, as we did in 2020.

To get ahead of the game and whet your appetite, here are the courses that made up our American-inspired Christmas menu:

• Appetizer: Caesar salad
• Soup: Sweet Corn Soup
• Main course: Mini Cheeseburger
• Dessert: Waffle blossoms with chestnut purée

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• 🤎 You might also like
• 📖 Recipe
• ⛑️ Food Safety
• 💬 Comments

🥘 Ingredients

• 4 slices toast
• 4 tablespoon (EL) virgin olive oil
• 1 head of iceberg lettuce

For making the dressing

• 4 tbs (EL) vinegar
• 2 tablespoon (EL) white balsamic vinegar
• 4 tbsp (EL) Worcester-gravy
• 10 tbsp (EL) Cold Water
• 1 pinch Freshly grounded pepper
• 2 cloves garlic Crushed down
• 4 tbsp (EL) Oil
• 6 pcs Anchovy tenderloins

Additionally

• 3.5 oz (100 g) Bacon
• 2.1-3.5 oz (60-100 g) Parmesan shavings

🍽 Equipment

• 2 Non-stick coated pan
• 2 Wooden spoons
• 1 Preserving jar
• 1 Cutting board
• 3 Bowls with lid
• 2-3 Tablespoons
• 2 Kitchen knifes

But let's get back to the topic at hand: Caesar salad with homemade dressing as a Christmas appetizer.

When cooking a Christmas dinner, I always try to prepare as much as possible the day before or on Christmas day after breakfast to save myself the unnecessary hassle and hungry, impatient family members later on.

In the Caesar salad case, I prepare the dressing already in the morning. The toast and the bacon are also pre-made to roast them later shortly before serving and to pre-cut the salad.

So I have time afterward to dedicate myself to our fabulous Christmas tradition: the annual Christmas photo shooting with my husband and daughter.

🔪 Instructions

Caesar salad dressing and topping - Preparation

For the Caesar salad sauce, add Vinegar, white balsamic vinegar, Worcester-gravy, cold water, garlic, pepper, and oil in an empty preserving jar (ideally with a screw-top lid) and cut the anchovy fillets into tiny pieces and mix them into the sauce. S

eason the whole sauce to your taste with pepper or, if necessary more vinegar or water. Close the lid tightly and shake vigorously.

Store in the refrigerator until ready to serve. As previously said, I prepare the toast and bacon in the morning as well. Place the toast on a cutting board and cut off the crust beforehand.

Cut it into small cubes and store in a well-sealed bowl, so that it won't dry out. Afterward, cut the bacon into small strips and keep them in a well-sealed bowl in the refrigerator until ready to use.

The final preparations before serving

First, wash the iceberg lettuce in cold water and drain it thoroughly. Place the already pre-made toast cubes on a cutting board and drizzle with two tablespoons of mild olive oil. Allow soaking in a little.

Then roast in a non-stick pan, over not too high heat, until crispy and light brown. Remove from pan (if you fancy, sprinkle lightly with salt and pepper) and set aside to cool.

Again, fry the bacon in a coated pan, without adding any more fat, until crispy. Remove, and layout on a layer of paper towels to degrease. Tear the lettuce into small, bite-sized pieces and place them on individual salad plates.

Pour the salad marinade on top and sprinkle the Caesar salad with toasted bread cubes, bacon cubes, and finally the Parmesan cheese shavings on top of the salad.

Yummy!

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.