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Caesar Salad With Garlic Croutons

Barbecue.Master's picture
Ingredients
  Olive oil 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), crushed
  White bread loaf 1⁄2 (Stale)
  Romaine lettuce head 3
  Parmesan cheese 1⁄2 Pound, freshly grated
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Freshly ground black pepper 1
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Eggs 2 , boiled for 1 minute then lightly beaten
  Worcestershire sauce 1 Dash
  Canned anchovy fillets 2 Ounce, drained (1 Can)
Directions

The night before, pour olive oil in a jar.
Add garlic.
Cover and let stand overnight.
The next day, cut stale bread into cubes.
Saute cubes in one-quarter of the garlic oil until golden brown.
Drain on paper towels.
Wash romaine lettuce and dry well.
Tear into bite-sized pieces and place in a large salad bowl.
Combine cheese, salt, mustard and pepper.
Sprinkle cheese mixture over lettuce.
Toss well.
Beat the lemon juice into the eggs a little at a time.
Add Worcestershire sauce.
Mix well.
Pour one-third of the egg mixture over the lettuce.
Toss gently.
Repeat twice, adding anchovies and croutons during the last tossing.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Garlic
Interest: 
Gourmet

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