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Caeser Salad #2

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  • 4 French Bread Slice; Cubed
  • 2 Garlic Cloves; Crushed
  • 8 c Romaine Lettuce
  • 1/3 c Parmesan Cheese; Shaved
  • 3 tb Water
  • 3 tb Fresh Lemon Juice
  • 2 ts Olive Oil
  • 1 ts Dijon Mustard
  • 1 ts Worcestershire Sauce
  • 1 ts Anchovy Paste
  • 1/2 ts Sugar
  • 3 Garlic Cloves


Preheat oven to 350°. Combine bread cubes and cushed garlic in a large zip-top plastic bag. Seal bag; shake to coat bread cubes. Turn bread cube mixture out onto a baking sheet; arrange bread cubes in a single layer. Bake at 350° for 15 minutes or until toasted.
Combine bread cubes, lettuce, and cheese in a large bowl; set aside. Combine water and remaining ingredients in an electric blender; process until smooth. Poor over lettuce mixtuer; toss well.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <> on Feb 8, 1999, converted by MM_Buster v2.0l.