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Caesar Salad Recipe
Serves 8
Ingredients: 1 tbsp red wine vinegar
1 tbsp minced anchovy (optional)
2 tbsp Dijon mustard
4 tsp minced garlic
3/4 tsp freshly ground black pepper
1 cup olive oil, extra-virgin or pure, or a combination
4 tsp freshly squeezed lemon juice
Worcestershire sauce
Salt (optional)
2 tbsp light olive oil
2 tbsp vegetable oil
1 large garlic clove, sliced
2 cups 1/2-inch bread cubes, made from 2-day-old rolls, 4 large slices French bread, or 1/3 baguette (the more, crust, the better)
3 heads Romaine lettuce, or enough to yield 4 qts, when torn into 2-in pieces
1/2 cup Parmesan cheese, freshly grated, or Romano cheese, or a combination
Instructions: 1. Make dressing by whisking together vinegar, anchovy, if desired, mustard, minced garlic and pepper.
2. Slowly whisk in 1 cup olive oil, drop by drop at first.
3. When all the oil has been added, whisk in lemon juice and Worcestershire sauce.
4. If you omit the anchovy, season with salt, if desired.
5. To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in skillet.
6. Saute sliced garlic until lightly browned, about 3 minutes.
7. Remove with slotted spoon.
8. Add bread to oil and cook over medium heat, stirring and flipping pieces often, until golden on all sides.
9. Remove croutons and drain on several layers of paper towels.
10. To make salad, remove and discard outer green leaves of Romaine.
11. Tear leaves into 2-inch pieces; rinse and thoroughly dry lettuce. Count on about 2 cups of torn leaves per person.
12. To assemble salad, place torn Romaine in a large bowl.
13. Sprinkle with 1/4 cup cheese.
14. Add croutons and toss well.
15. Add remaining 1/4 cup cheese and toss again.
16. Add dressing, toss well; serve at once.
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