Caesar Salad II

Name: Caesar Salad II
Yield: 8
Cuisine: Fusion
Ingredients: red wine vinegar; anchovy fillets; dijon mustard; garlic; black pepper; olive oil; lemon juice; worcestershire sauce; salt; olive oil; vegetable oil; garlic; french bread; romaine lettuce; parmesan, parmigiano-reggiano cheese, grated

Submitted by marcieann

Prepare your own salad with this easy recipe that’s perfect to use when those backyard barbecues come around the corner!

YIELD

8 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

TABLESPOON RED WINE VINEGAR

TABLESPOON ANCHOVY FILLETS
minced, optional *

TABLESPOONS DIJON MUSTARD

TEASPOONS GARLIC
minced

X BLACK PEPPER
freshly ground *

CUP OLIVE OIL

TEASPOONS LEMON JUICE
freshly squeezed

DASH WORCESTERSHIRE SAUCE *

X SALT
to taste *

TABLESPOONS OLIVE OIL
light

TABLESPOONS VEGETABLE OIL

CLOVE GARLIC
large, sliced

SLICES FRENCH BREAD
large slices of french bread - or 1/3 baguette (the more - crust, the better) *

HEADS ROMAINE LETTUCE
or enough to yield 4 qts when torn into 2-in pieces

CUP PARMESAN CHEESE
freshly grated or romano or combination

Directions

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 ¼ cup cheese. Add croutons and toss well. Add remaining ¼ cup cheese and toss again. Add dressing, toss well; serve at once. Makes 8 first-course servings.