Yield: 6 Servings
|2||Garlic cloves crushed or minced|
|½ cup||Olive olive|
|1½||To 2 c. cubed French bread|
|Salt and pepper to taste|
|¼ teaspoon||Dry mustard|
|Freshly ground black pepper|
|4 drops||Worcestershire sauce|
|3 tablespoons||Wine vinegar|
|1 large||Lemon, juice of|
|2||Heads Romaine lettuce|
|⅓ cup||Parmesan cheese freshly grated|
Combine garlic cloves with olive oil; let blend for 6 to 8 hours.
Heat 2 tb. of this garlic oil in a large skillet. Add French bread.
Saute until lightly browned; add salt and pepper. Reserve.
Finely chop the anchovies and mash them up very well into a paste with their own oil. Combine this with the rest of the garlic oil. Add dry mustard and a few generous grindings of pepper to taste. Add Worcestershire, wine vinegar and lemon juice.
Tear up the Romaine leaves into serving size pieces. Pour the dressing over the leaves. Top with croutons and sprinkle with Parmesan. Serve immediately.
Shepherd writes: "Worth a trip to Tampa, where Tom Shepherd never fails to delight the family with his own 'secret' Caesar salad. Here it is at last."
Recipe from Renee Shepherd in 1992"Shepherd's Garden Seeds" catalog.
Pg. 19. Posted by Cathy Harned.