My husband and I love Caesar Salads. We used to have a Caesar Salad once a week. I love using fresh romaine lettuce combined with crunchy croutons, crispy bacon and grilled chicken topped with a creamy Caesar dressing.
This is a busy week for us. The twins will be turning one on Friday and I have been busy with preparing for their birthday party this weekend. I was out shopping for their birthday supplies and by the time I got home, got the twins fed, it was already getting late to make what was on the menu. I didn’t have any lettuce on hand but I did have a head of cabbage in the refrigerator so instead of making a traditional coleslaw I created it using fresh Caesar dressing.
Earlier this year I invested in a Vita mix and it has been a great investment. I use it several times a day for smoothies, pureeing the twins food and in this case, quickly shredding the cabbage. Within a few minutes I had a whole head of cabbage shredded. Add in a few other ingredients and let this chill in the refrigerator for at least and hour and a quick side dish is prepared.
Summer Caesar Slaw
Makes 8 cups
8 cups (1 large head) of cabbage, shredded
1/2 cup red onion, shredded
1 1/3 cup mayonnaise
1/3 cup lemon juice
2 teaspoons anchovy paste
2 garlic cloves, minced
1/3 cup crumbled bacon
1/2 cup Parmesan cheese, shredded
Salt and pepper to taste
Place cabbage and red onion in large bowl.
In a small bowl wisk mayonnaise, lemon juice, anchovy paste and garlic until creamy. Pour dressing over cabbage and stir until well combined.
Chill in refrigerator for at least 1 hour.
Add in bacon, Parmesan cheese, salt, pepper and croutons before serving.