Caesar Salad 101

By markemilw

Martha

Ingredients

• 6 slices (1 inch) ciabatta or another crusty white bread, cut into 3/4 inch cubes
• 3 T extra virgin Olive Oil
• 1 t minced garlic
• 1 T fresh flat leaf parsley minced
• corse salt to taste
• 2 cloves garlic, halved
• 2 large egg yols
• 1 T Dijion mustard
• 4-5 anchovies
• 2 T freshly squeezed lemon juice
• coarse salt and freshly ground pepper to taste
• 3 T extra virgin Olive Oil
• 2 Heads Romaine Lettuce, Washed and dried torn into 2 inch pieces
• Grate Parmesan Cheese (to Taste)

Preparation

Step 1

Preheat oven to 350. In a medium bowl, toss bread cubes with remaining crouton ingredients. On Parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes

in a large wooden bowl, using wooden spoons, mash halved garlic to a fine paste. add anchovies and continue to crush to paste, add salt and pepper, stir in egg yolk and Dijon mustard and lemon juice, slowly stir in olive oil until dressing is creamy add salt and pepper if necessary.

Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated parmesan. Sprinkle croutons over salad, and served topped with Parmesan shavings