Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
1 tb Red wine vinegar
1 tb Minced anchovy (optional)
2 tb Dijon mustard
4 ts Minced garlic
3/4 ts Freshly ground black pepper
1 c Olive oil
- extra-virgin or pure
- or a combination
4 ts Freshly squeezed lemon juice
Dash Worcestershire sauce
Salt (optional)
-----CROUTONS-----
2 tb Light olive oil
2 tb Vegetable oil
1 Large garlic clove, sliced
2 c 1/2-inch bread cubes
- made from 2-day-old rolls
- 4 lg slices French bread
- or 1/3 baguette (the more
- crust, the better)
-----SALAD-----
3 Heads romaine
- or enough to yield 4 qts
- when torn into 2-in pieces
1/2 c Parmesan cheese
- freshly grated
- OR Romano cheese
- OR a 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.
