Caesar Salad - 2 Recipe - Cooking Index
| 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 |