The Best Caesar Salad Ever
Using a head of Romaine lettuce, please wash the lettuce with the top facing down to get any dirt off it. Then place the head of lettuce on a cutting board and curt it length wise from the top to the bottom. I use a bread knife to do this.
Then place the ½ lettuce cut side down and cut it length wise into 3 pieces. Then holding the pieces together cut across the lettuce into 2” pieces all the way along the length of the lettuce. This will cut the lettuce into bite sized pieces, and make enough for 4 small salads. If you need more, just do the same with the other ½ lettuce head.
Please put the small pieces of lettuce in a large bow and shake some parmesan cheese on them. Stir the pieces with a pair of kitchen tongs, or a large spoon. Then add 2 large tablespoons of Renee’s Caesar salad dressing and 3 regular tablespoon of any bottled Caesar salad dressing.
Now is the time or the secret ingredient. Using a teaspoon please sprinkle 3 spoonfuls of Thai Fish Sauce over the lettuce. Tai Fish sauce is essentially liquid anchovies and gives the salad an extra flavor boost. Check before to see if any of your dinner guests is allergic to seafood.
Using the tongs or a large spoon, toss the salad to cover all the lettuce with the dressing. Then sprinkle more parmesan cheese over the top and add 1 cup of packaged crutons. Your guests will inhale the salad and ask for more.