Side Pannel
Caesar Salad
Ingredients List
- ----------------------------------DRESSING----------------------------------
- 1 tb Red wine vinegar
- 1 tb Minced anchovy (optional)
- 2 tb Dijon mustard
- 4 ts Minced garlic
- 3/4 ts Freshly ground black pepper
- 1 c Olive oil
- - extra-virgin or pure
- - or a combination
- 4 ts Freshly squeezed lemon juice
- Dash Worcestershire sauce
- Salt (optional)
Directions
CROUTONS
2 tb Light olive oil
2 tb Vegetable oil
1 Large garlic clove, sliced
2 c 1/2-inch bread cubes
- made from 2-day-old rolls
- 4 lg slices French bread
- or 1/3 baguette (the more
- crust, the better)
SALAD
3 Heads romaine
- or enough to yield 4 qts
- when torn into 2-in pieces
1/2 c Parmesan cheese
- freshly grated
- OR Romano cheese
- OR a 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. Saute 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.
2 tb Light olive oil
2 tb Vegetable oil
1 Large garlic clove, sliced
2 c 1/2-inch bread cubes
- made from 2-day-old rolls
- 4 lg slices French bread
- or 1/3 baguette (the more
- crust, the better)
SALAD
3 Heads romaine
- or enough to yield 4 qts
- when torn into 2-in pieces
1/2 c Parmesan cheese
- freshly grated
- OR Romano cheese
- OR a 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. Saute 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.
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