Caesar Salad

By cprzybyl

CALORIES 205 ; FAT 14.4g (sat 2.6g,mono 9.3g,poly 1.9g); CHOLESTEROL 76mg; CALCIUM 70mg; CARBOHYDRATE 13g; SODIUM 496mg; PROTEIN 6.5g; FIBER 1.6g; IRON 1.8mg

Ingredients

• Add grilled shrimp or chicken to make this an entr�salad, or serve it with your favorite pasta toss. Egg yolks enrich and bind this tasty dressing. Be sure to look for pasteurized eggs since they are
• 5 tablespoons extra-virgin olive oil, divided
• 4 cups (1-inch) cubed French bread (about 4 ounces)
• 1 (2-ounce) can anchovy fillets, drained
• 2 tablespoons grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons red wine vinegar
• 2 large pasteurized egg yolks
• 1 garlic clove
• 6 cups torn romaine hearts
• 1/4 teaspoon kosher salt

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 350�.

2. Combine 1 tablespoon oil and bread in a large bowl, tossing to coat. Arrange bread in a single layer on a baking sheet; bake at 350� for 15 minutes or until golden. Cool.

3. Pat anchovy fillets dry with a paper towel. Combine fillets, cheese, and next 3 ingredients (through garlic) in a blender; process until smooth. With blender on, add remaining 1/4 cup oil, 1 tablespoon at a time; process until smooth. Combine croutons and lettuce in a large bowl. Drizzle lettuce and croutons evenly with dressing; toss to coat. Sprinkle salad mixture evenly with salt; toss to combine. Serve immediately.