New caesar-style salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | French bread, 1/2 inch thick |
| ¼ | cup | Lemon juice |
| 1 | teaspoon | Olive oil, * see note |
| 1 | teaspoon | Anchovy paste |
| 1 | Clove Frieda's Elephant Garlic, peeled, finely minced | |
| ¼ | teaspoon | Pepper |
| 3 | cups | Limestone lettuce, torn |
| 3 | cups | Romaine lettuce, torn |
| 2 | tablespoons | Parmesan cheese, grated |
Directions
Spray a baking sheet with non-stick cooking spray. Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted. Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper. Remove toasted bread from oven and place in a shallow bowl. Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat.
In a salad bowl, toss together limestone and romaine lettuces. Add croutons, remaining dressing and Parmesan cheese. Toss well and serve.
Yield: 4 to 5 side-dish servings NOTES : Can use vegetable oil instead of olive oil.
Recipe by: PICK OF THE DAY SHOW #PD7722 Posted to MC-Recipe Digest V1 #370, by "Chuck and Dorothy Tapping" <ctapping@...> on Mon, 13 Jan 1997.