Recipe: Mom’s Caesar Salad

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Ceaser Salad, as featured on the best grilling blog

Mom’s Caesar Salad

  • Author: Elizabeth Scully


Red Wine Vinegar
1TB Dijon Mustard
Olive Oil
Parmesan Cheese
Worcester Sauce
Egg Yolks
2-3 heads of Romaine Lettuce


Use a large wooden bowl & wooden utensils if possible

Smash several fresh cloves of garlic with garlic press 
and put them at the bottom of wooden bowl

Combine 2 to 3 tablespoons red wine vinegar

tablespoon Dijon mustard

1/2 cup olive oil

1/2 of a squeezed lemon

A shake of grated Parmesan cheese, more to taste

Smashed croutons to taste

1/2 teaspoon of Worcester sauce, more to taste
 1-2 egg yolks boiled 45 sec

Smash all of above to make a paste at bottom of bowl

Add lightly chopped and dried Romaine lettuce

Season with salt and pepper

Add more Parmesan cheese to taste

Mix, Mix, Mix

Taste, Taste, Taset

Maybe add more olive oil if you like it wetter

Add whole croutons

Toss a little more


Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

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