The ultimate caesar salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | 1/2 inch cubes of day old Italian bread |
| 2 | tablespoons | Olive oil |
| 1 | To 2 cloves garlic, peeled | |
| 1 | Romaine lettuce, washed, dried and torn | |
| ⅓ | cup | Olive oil |
| 2 | Hard cooked eggs, chopped | |
| 2 | tablespoons | Fresh lemon juice |
| 2 | teaspoons | Anchovy paste or 1/4 tsp salt |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | cup | Coarsely grated parmesan cheese |
Directions
%%%%% DRESSING %%%%%
Toast bread cubes in oven until crisp. In bowl, combine toasted bread cubes and oil, tossing well to coat. Spread back onto tray and bake another 3-5 minutes at 350 F until golden in color. Cut garlic in half, using one half to rub the inside of the salad bowl. Place torn lettuce in bowl, cover and chill until ready to use. DRESSING: Slice remaining garlic clove. In food processor or blender, combine garlic, oil, eggs, lemon juice, salt, pepper and worchestershire sauce. Process until smooth. Just before serving, add dressing, croutons, and cheese. Toss to coat completely and serve in chilled bowls. Pass extra black pepper and cheese.
Origin: Homemaker's May/95. Shared by: Sharon Stevens, July/95.