Caesar Salad

By JAmero4702

Ingredients

• For Croutons:
• 3 large garlic cloves, put through a garlic press
• 1/4 tsp kosher salt
• 3 Tbs extra-virgin olive oil
• 2 Cups 1/2 inch cubes day old Cuban or French Bread
• For Dressing:
• 2 Tbs Mayonnaise
• 1-1/2 Tbs fresh Lemon Juice
• 1 tsp Worcestershire Sauce
• Freshly Ground Black Pepper
• 1 Small garlic clove, put through a garlic press
• 2 Tbs anchovy paste
• 2/3 cup extra-virgin olive oil
• 1/4 tsp kosher salt (optional)
• For Salad:
• 3 heads romaine lettuce hearts
• 1/2 cup Parmesan Cheese

Details

Servings 2
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. To make croutons. Preheat the oven to 350 degrees. Mix together the garlic, salt and olive oil in a small bowl. Put the bread cubes on a baking sheet and drizzle the garlic oil over them. Toss to coat. Spread them out in a single layer. Bake for approximately 20 minutes, or until lightly browned and very dry.

2. Meanwhile, remove outer dark green leaves and the to three inches from the heads of romaine and set aside for another salad. Break the inner, light green leaves into three inch lengths. Rinse under cold tap water, then spin completely dry in a salad spinner.

3. For dressing, put mayonnaise, lemon juice, pepper, garlic and anchovy paste into a food processor, blend for one minute.
While the processor is running, start pouring the olive oil through the feed tube in a steady stream. Blend for about one minute, until thick and creamy. Taste and add kosher salt if needed.

4. Place the Romaine leaves in a salad bowl and toss with the dressing, Parmesan Cheese and cooled Croutons.