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Caesar Salad with Homemade Croutons

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C
    MineralsChromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Dressing Ingredients

    2. 4 oil -packed anchovy fillets, chopped

    3. 3/4 C grated parmesan cheese

    4. 1/2 C mayonnaise

    5. 2 1/2 Tbsp fresh lemon juice

    6. 2 tsp Dijon mustard

    7. 4 garlic cloves, minced

    8. 1 tsp Worcestershire sauce

    9. 1/4 C water

    10. 3/4 C extra-virgin olive oil Crouton Ingredients

    11. 1/2 C olive oil

    12. 1 Tbsp minced garlic

    13. 1/4 C chopped parsley

    14. 4 C bread cubes (1" squares) Salad Ingredients

    15. Romaine - 1-2 heads torn up

    16. parmesan cheese - grated

    Instructions Jump to Ingredients ↑

    1. Make the dressing: In a blender combine the anchovy, cheese, mayo, lemon, mustard, garlic, worcestershire, and water and puree.

    2. With the motor still running, add the olive oil in a steady thin stream. If the oil seems to be sitting on top, stop pouring and let blend until oil is incorporated, start pouring in again.

    3. Once oil is incorporated pour into container and refrigerate. Makes about 3 C so you can keep the extra for more salads!

    4. Make the croutons: Preheat oven to 350°F.

    5. In a large bowl, mix together the olive oil, garlic, parsley and salt.

    6. Add the bread and toss to mix well. Spread evenly on an ungreased cookie sheet. Bake at 350° F oven for 15 minutes or until just turning light brown.

    7. Mix together the greens, cheese, and 2 Tbsp dressing. Sprinkle top with a handful of croutons.

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