Caesar Salad II
By á-174942
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Ingredients
- DRESSING:
- 1/2tablespoon1/2 tablespoon Dijon mustard
- 22 garlic cloves peeled
- 33 anchovies
- 1tablespoon1 tablespoon Worcestershire sauce
- 1teaspoon1 teaspoon hot sauce
- 3/4teaspoons3/4 teaspoons Freshly-ground black or white pepper
- Salt to taste
- 1/4cup1/4 cup fresh lemon juice
- 1/4cup1/4 cup freshly-grated Parmesan, optional
- 1/4cup1/4 cup extra-virgin olive oil
- SALAD:
- 8cups8 cups torn romaine lettuce - (loosely packed) washed, spun dry
- 1/2cup1/2 cup Caesar salad dressing
- 22 pane di casa loaves cut 1/2" cubes, and baked at 450 degrees for 10 minutes
Details
Servings 4
Preparation
Step 1
In a blender combine all ingredients except olive oil and blend until smooth. With the motor running, add oil slowly in a stream, creating an emulsion. Dressing keeps for 1 week, covered, chilled
Place romaine lettuce in salad bowl. Pour dressing over and toss. Arrange on serving dish and top with croutons.
This recipe yields 4 to 6 servings.
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