Caesar Salad - 2

Recipe Ingredients

		Dressing
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Minced anchovy - (optional)
2 tablespoons	30ml	Dijon mustard
4 teaspoons	20ml	Garlic - minced
3/4 teaspoon	3.8ml	Black pepper - freshly ground
1 cup	237ml	Olive oil - extra-virgin
4 teaspoons	20ml	Lemon juice - freshly squeezed
1		Worcestershire sauce
		Salt - (optional)
		Croutons
2 tablespoons	30ml	Light olive oil
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Garlic clove - sliced (large)
2 cups	474ml	-- ¥
1/2		Bread cubes - made from 2-day-old
4		French bread - or 1/3 baguette
		Salad
3		Romaine - torn into 2-in
1/2 cup	73g / 2.6oz	Parmesan cheese - freshly grated
		OR Romano cheese - or a combination

Recipe Instructions

Make dressing by whisking together vinegar, anchovy, if desired, mustard, garlic -- minced and pepper. Slowly whisk in 1 cup olive oil, drop by drop at first. When all the oil has been added, whisk in lemon juice and Worcestershire sauce. If you omit the anchovy, season with salt, if desired.

To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in skillet. Saute sliced garlic until lightly browned, about 3 minutes. Remove with slotted spoon.

Add bread to oil and cook over medium heat, stirring and flipping pieces often, until golden on all sides. Remove croutons and drain on several layers of paper towels.

To make salad, remove and discard outer green leaves of romaine. (The best Caesar is made with the inner light green and white parts of the lettuce.) Tear leaves into 2-inch pieces; rinse and thoroughly dry lettuce. Count on about 2 cups of torn leaves per person.

To assemble salad, place torn romaine in a large bowl.

Sprinkle with 1/4 cup cheese.

Add croutons and toss well.

Add remaining 1/4 cup cheese and toss again.

Add dressing, toss well; serve at once.

Source:
"Salads," by Leonard Schwartz

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