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Safe Caesar Salad

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Garlic - crushed

  2. 3/4 cup 177ml Extra virgin olive oil

  3. 3 Stale white - bread

  4. 2 Romaine lettuce

  5. Salt and freshly ground black pepper

  6. 1 teaspoon 5ml Worcestershire sauce

  7. 1/3 cup 78ml Fresh lemon juice

  8. 2 tablespoons 30ml Commercial mayonnaise

  9. 6 Anchovies drained well - and cut in small pieces

  10. 1/2 cup 73g / 2.6oz Imported Italian parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Mix olive oil and garlic together and let sit at room temperature to marinate for at least 8 hours but up to 4 days. Remove crust from bread and cut bread into 3/4 inch cubes.

  2. Remove garlic from the oil and toss bread cubes with 4 tbs of oil. Bake them for 20 minutes at 300 degrees, turning to evenly toast. Remove outer leaves of lettuce.

  3. Tear remaining leaves in 2 inch pieces and place them in a salad bowl. Season with salt and pepper and toss with the remaining garlic flavored oil.

  4. Mix Worcestershire sauce, lemon juice and mayonnaise. Pour over the lettuce and toss.

  5. Add croutons and anchovies and toss again.

  6. Sprinkle with grated cheese.

  7. Note: The mayonnaise is optional. Liquid egg product could be substituted (Simply Eggs, Better 'n Eggs, Healthy Choice, etc.).

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