Caesar Salad I

Recipe Ingredients

		For Croutons
1/4 cup	59ml	Olive oil
2		Garlic cloves - halved
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	711ml	Italian or French bread in 3/4" cubes
		For The Dressing
4		Anchovy fillets
2		Garlic cloves - peeled
1 tablespoon	15ml	Sherry vinegar
1 tablespoon	15ml	Fresh lemon juice
1/2 tablespoon	7.5ml	Worcestershire sauce
2 teaspoons	10ml	Dijon mustard
1/2 cup	118ml	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

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9150)

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