Tom's caesar salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cubed French bread |
| ¾ | cup | Olive oil -- plus 2 tsp. |
| 4 | cups | Romaine lettuce leaves -- |
| Washed and torn | ||
| 3 | Cloves minced garlic | |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Herbal salt substitute |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Mashed anchovy fillets |
| (optional) | ||
| 2 | tablespoons | Grated Parmesan cheese |
| ½ | teaspoon | Lemon juice |
| 1 | Egg | |
Directions
1. Toss cubed bread with the 2 teaspoons olive oil. Place cubes on a baking sheet and bake for 20 minutes at 250 degrees F.
2. Place lettuce in a large salad bowl. In smaller bowl combine the ¾ cup oil, garlic, Worcestershire sauce, mustard, salt substitute, pepper, anchovies (if used), cheese, lemon juice, and egg. Toss with lettuce leaves. Add croutons and serve. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File