Caesar salad #2

Yield: 8 Servings

Measure Ingredient
1 tablespoon Red wine vinegar
1 tablespoon Minced anchovy (optional)
2 tablespoons Dijon mustard
4 teaspoons Minced garlic
¾ teaspoon Freshly ground black pepper
1 cup Olive oil extra-virgin or pure or a combination
4 teaspoons Freshly squeezed lemon juice
Dash Worcestershire sauce
Salt (optional)
2 tablespoons Light olive oil
2 tablespoons Vegetable oil
1 Large garlic clove, sliced
2 cups 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)
3 Heads romaine or enough to yield 4 qts when torn into 2-in pieces
½ cup Parmesan cheese freshly grated OR Romano cheese OR a combination
8 first-course servings.

DRESSING

CROUTONS

SALAD

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 ¼ cup cheese. Add croutons and toss well. Add remaining ¼ cup cheese and toss again. Add dressing, toss well; serve at once.

Makes

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