Caesar, Mississippi, Salad
|Romaine lettuce head||1|
|Garlic||2 Clove (10 gm), peeled|
|Ground black pepper||1⁄4 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Olive oil||1 1⁄2 Tablespoon|
|Baked bread cubes/Croutons||2 Cup (32 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
1. Wash, dry, and core romaine. Tear or shred crosswise into 1/2-inch wide strips or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour.
2. In large wooden salad bowl sprinkle garlic cloves with salt. Using back of salad spoon, squash garlic and salt and mix into paste. Add pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon juice and chicken broth. Slowly whisk in olive oil until well blended and smooth.
3. Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad bowl. Toss to thoroughly combine. Serve immediately.