This is the Caesar Salad I served at the Backstage Restaurant, and probably other places over the years, prepared in the kitchen, and with a basic Caesar Salad Dressing… Recipe link is down below.
Place 4 tbsps.. Caesar Salad Dressing in large mixing bowl.
Add some croutons and a handful of rough chopped romaine lettuce.
Mix well.
Fold out onto a large round plate. Top with sliced black olives, diced pimentos, grated parmesan cheese and 2 anchovies.
Caesar Salad Dressing…
In a large mixing bowl: Whisk together the Olive Oil, Garlic, Anchovies, Parmesan Cheese, Sea Salt, Tabasco Sauce, Pepper and Granulated Garlic.
Process all in a blender in small batches.
Pour the batches of dressing into another large bowl, mix well, and place in a container(s). Refrigerate till needed. DOES NOT FREEZE WELL.
The Croutons…
Place the Bread Cubes in a large mixing bowl.
Add the Sea Salt, Pepper, Parsley and Garlic.
Sprinkle the Olive Oil over the croutons and stir.
Fold out onto a lined sheet tray and bake at 450 degrees F until golden brown. Keep a watch on them in the over as they can over cook and burn very quickly.