Caesar Salad II recipe
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Categories of Recipe
Cheese Recipes
Salad Recipes
 
Timings & Yeildings
Prepration : 15
Cooking : 0
Total : 15
Yeildings: 8servings
Direction and Ingredients
Amount Ingredient Preparation
1 tablespoon red wine vinegar
1 tablespoon anchovy fillets minced, optional
2 tablespoons dijon mustard
4 teaspoons garlic minced
4 teaspoons black pepper freshly ground
1 x pepper freshly ground
1 cup olive oil
4 teaspoons lemon juice freshly squeezed
1 dash worcestershire sauce
1 x salt to taste
2 tablespoons olive oil light
2 tablespoons vegetable oil
1 clove garlic large clove, sliced
4 slices bread, french large slices of french bread - or 1/3 baguette (the more - crust, the better)
3 heads romaine lettuce or enough to yield 4 qts when torn into 2-in pieces
1/2 cup parmesan cheese freshly grated or romano or combination
 Make dressing by whisking together vinegar, anchovy, if desired,
mustard, minced garlic and pepper. Slowly whisk in 1 cup olive oil, drop
by drop at first. When all the oil has been added, whisk in lemon juice
and worcestershire sauce. If you omit the anchovy, season with salt, if
desired.

To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in
skillet. Saute sliced garlic until lightly browned, about 3 minutes.
Remove with slotted spoon. Add bread to oil and cook over medium heat,
stirring and flipping pieces often, until golden on all sides. Remove
croutons and drain on several layers of paper towels.

To make salad, remove and discard outer green leaves of romaine. (The
best Caesar is made with the inner light green and white parts of the
lettuce.) Tear leaves into 2-inch pieces; rinse and thoroughly dry
lettuce. Count on about 2 cups of torn leaves per person.

To assemble salad, place torn romaine in a large bowl. Sprinkle with
1/4 cup cheese. Add croutons and toss well. Add remaining 1/4 cup cheese and toss again. Add dressing, toss well; serve at once. Makes 8
first-course servings.
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