Caesar Salad II (#2059)
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- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Anchovy Fillets minced, optional
- 2 tablespoons Dijon Mustard
- 4 tsp Garlic minced
- 1 Black Pepper freshly ground
- 1 cup Olive Oil
- 4 tsp Lemon Juice freshly squeezed
- 1 dash Worcestershire Sauce
- 1 Salt to taste
- 2 tablespoons Olive Oil light
- 2 tablespoons Vegetable Oil
- 1 clove Garlic large, sliced
- 4 slices French Bread large slices of french bread - or 1/3 baguette (the more - crust, the better)
- 3 heads Romaine Lettuce or enough to yield 4 qts when torn into 2-in pieces
- 1/2 cup Parmesan Cheese freshly grated or romano or combination
- Make dressing by whisking together vinegar, anchovy, if desired, mustard, minced garlic and pepper. Slowly whisk in 1 cup olive oil, drop by drop at first. When all the oil has been added, whisk in lemon juice and worcestershire sauce. If you omit the anchovy, season with salt, if desired.
- To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in skillet. Sauté sliced garlic until lightly browned, about 3 minutes. Remove with slotted spoon. Add bread to oil and cook over medium heat, stirring and flipping pieces often, until golden on all sides. Remove croutons and drain on several layers of paper towels.
- To make salad, remove and discard outer green leaves of romaine. (the best caesar is made with the inner light green and white parts of the lettuce.) tear leaves into 2-inch pieces; rinse and thoroughly dry lettuce. Count on about 2 cups of torn leaves per person.
- To assemble salad, place torn romaine in a large bowl. Sprinkle with 1/4 cup cheese. Add croutons and toss well. Add remaining 1/4 cup cheese and toss again. Add dressing, toss well; serve at once. Makes 8 first-course servings.