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Caesar Salad #27


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Ingredients:

  • === FOR CROUTONS ===
  • 1/4 c Olive oil
  • 2 Garlic cloves; halved
  • Salt; to taste
  • Freshly-ground black pepper; to taste
  • 3 c Italian or French bread in 3/4" cubes
  • === FOR THE DRESSING ===
  • 4 Anchovy fillets
  • 2 Garlic cloves; peeled
  • 1 tb Sherry vinegar
  • 1 tb Fresh lemon juice
  • 1/2 tb Worcestershire sauce
  • 2 ts Dijon mustard
  • 1/2 c Olive oil
  • === FOR THE SALAD ===
  • 3 Romaine lettuce heads; pale green
  • Inner leaves; washed, dried, torn
  • (outer leaves reserved for another use)
  • Grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees. Make the croutons: In a small saucepan heat the oil, garlic, and salt and pepper to taste over moderately-low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container. Make the dressing: Mince and mash the anchovies with the garlic to form a paste and in a bowl whisk together the paste, vinegar, lemon juice, Worcestershire sauce, and mustard. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with grated Parmesan. This recipe yields 4 servings.
 
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9150)
 
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
 
02-17-1999
 
Recipe by: Sara Moulton
 
Converted by MM_Buster v2.0l.