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Ingredients Jump to Instructions ↓

  1. Caesar Salad 4 garlic cloves

  2. 3 tablespoons fresh lemon juice

  3. 6 anchovy fillets, drained, or 2 teaspoons Anchovy paste

  4. 2 tablespoons Dijon mustard

  5. 2 teaspoons Worcestershire sauce

  6. 2 large egg yolks

  7. salt to taste

  8. 1 cup (250 ml) extra-virgin olive oil.

  9. In a blender combine all ingredients except the oil. Blend until

  10. smooth, about 2 minutes. With the motor running, slowly add the

  11. oil. Adjust the seasoning. Transfer to a container. Cover and refrigerate until ready to use.

  12. To Assemble

  13. 3 tablespoons extra-virgin olive oil

  14. 1 cup (140 g) cubed crustless sourdough bread

  15. salt and freshly ground black pepper to taste

  16. 2 heads Romaine lettuce, washed and dried

  17. 1 1/2 cups (210 g) shaved or grated parmesan cheese

  18. 375 degrees F/

  19. 190degreesC. Coat a baking sheet

  20. with the oil. Add the bread cubes and toss to coat. Season with

  21. 8 to 10 minutes, or until golden brown.

  22. Transfer to a plate lined with paper towels to drain. Reserve.

  23. Tear the romaine into bite-size pieces and place in a large salad

  24. bowl. Add enough dressing to coat. Divide among 4 chilled plates

  25. and top with parmesan and croutons. Serve immediately.

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