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Caesar Salad #24

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  • 4 tb Butter
  • 4 tb Olive oil
  • 6 Cloves garlic
  • Salt and pepper
  • 1 Loaf day old Italian bread
  • 4 Hearts Romaine lettuce
  • 4 Anchovy filets
  • 2 tb Lemon juice
  • 2 ts Worcestershire sauce
  • 2 Pasteurized eggs
  • 1 c Olive oil
  • 2/3 c Parmesan cheese


In a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper. Let sit for 10 minutes and remove garlic. Cut enough bread into 1/2-inch cubes to make 4 cups. In a bowl, toss bread cubes with the butter mixture. Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden. Remove from the oven and let cool on a paper towel lined tray.
Trim ends off romaine lettuce, keeping the leaves whole. Wash and spin dry.
Rinse and pat dry anchovy filets. In a bowl, mash anchovies to form a paste. Mince 3 cloves of garlic with a pinch of salt. Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg. Drizzle in 1 cup olive oil.
In a large bowl, toss the romaine leaves with the dressing and Parmesan. Transfer to a platter and top with the croutons.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 3524 Calories (kcal); 338g Total Fat; (82% calories from fat); 75g Protein; 88g Carbohydrate; 166mg Cholesterol; 1817mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 17 Vegetable; 0 Fruit; 64 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9384
Converted by MM_Buster v2.0n.