Caesar salad #2
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Caesar salad #2
  Salad  
Last updated 6/12/2012 12:42:24 AM. Recipe ID 1399. Report a problem with this recipe.
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      Title: Caesar salad #2
 Categories: Salads
      Yield: 8 Servings
 
MMMMM--------------------------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)

MMMMM--------------------------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)

MMMMM---------------------------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.
 




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Recipe ID 1399 (Apr 03, 2005)

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