Great scott's caesar salad

Yield: 1 servings

Measure Ingredient
3 cups Cubes sourdough bread with crust; (about 3 ounces)
\N \N ; (3/4-inch)
1 tablespoon Olive oil
1 large Garlic clove; minced
½ teaspoon Garlic salt
1 large Head romaine lettuce; torn into bite-size
\N \N ; pieces, chilled
3 tablespoons Olive oil
3 \N Garlic cloves; chopped
3 tablespoons Fresh lemon juice
8 \N Anchovy fillets; chopped
1¾ cup Freshly grated Parmesan cheese
\N \N Freshly ground pepper



For Croutons:

Preheat oven to 325 F. Place bread in 13x9x2-inch baking dish. Sprinkle oil, garlic and garlic salt over; toss to coat well. Bake until bread just begins to dry, about 15 minutes. Cool at least 15 minutes and up to 3 hours.

For Salad:

Place lettuce in large bowl. Whisk olive oil and garlic in small bowl to blend. Pour oil mixture over lettuce and toss to coat. Pour fresh lemon juice over lettuce and toss to coat. Add anchovies and toss. Add Parmesan cheese in 4 additions and toss well to coat after each addition. Season salad with salt and freshly ground pepper. Sprinkle croutons over and serve.

Serves 4.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 687 Calories (kcal); 59g Total Fat; (72% calories from fat); 23g Protein; 27g Carbohydrate; 27mg Cholesterol; 2265mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 4 ½ Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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