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Caesar Salad #25

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  • 3 c Cubes of fresh French or Italian bread; (1/2-inch)
  • 2 tb Olive oil
  • 2 lg Garlic cloves; chopped
  • 6 Flat anchovies; rinsed, patted dry, and chopped
  • 2 tb Fresh lemon juice
  • 2 tb Mayonnaise
  • 1/4 ts Salt
  • 1/3 c Olive oil; (preferably extra-virgin)
  • 2 tb Water
  • 1 Head romaine lettuce; trimmed and torn into bite-size pieces
  • 1/3 c Freshly grated Parmesan cheese


Make croutons:
Preheat oven to 350F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.
Make dressing:
In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.
In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.
Serves 6.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.