Caesar Salad

Recipe Ingredients

1		Loaf Italian bread
3 tablespoons	45ml	Extra-virgin olive oil - plus
1/2 cup	118ml	Extra-virgin olive oil
1		Garlic clove - minced, plus
3		Garlic cloves - peeled
1/2 teaspoon	2.5ml	Dried oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Anchovy fillets
2 teaspoons	10ml	Dijon mustard
1/2		Lemon - juiced
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Worcestershire sauce
2		Romaine lettuce hearts - cut 2" pieces
2		Watercress - trimmed
1		Hard boiled egg
1 cup	237ml	Shredded Pecorino Romano
1/2 cup	73g / 2.6oz	Chopped parsley
		Optional
1 lb	454g / 16oz	Cooked grilled chicken - sliced in strips

Recipe Instructions

Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl.

In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper.

Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes in a preheated 400 degree oven. The croutons should be crisp but not too hard to pierce with a fork.

In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined.

Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B27) - from the TV FOOD NETWORK

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