Curly Endive Caesar Salad With Croutons
|Garlic||1 Clove (5 gm)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Enriched white bread slice||3|
|Grated parmesan cheese||2 Tablespoon|
|Curly endive||1⁄2 Bunch (50 gm)|
|Canned anchovy fillets||2 Ounce|
|Tomatoes||4 , diced|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
Mash the garlic clove and add to the salad oil; let stand.
Prepare croutons by cutting each slice of bread in 5 strips one way, then across 5 times to make squares.
Spread out on baking sheet; pour a little garlic salad oil over.
Heat in extremely slow oven (225Â°) for 2 hours.
Sprinkle with grated Parmesan.
Break lettuce in salad bowl; tear endive.
Add the croutons, anchovies, and tomatoes.
Strain salad oil to remove garlic.
Pour over vegetables.
Combine the remaining ingredients; beat well.
Pour dressing over the salad and toss lightly.
Garnish with sliced tomatoes, if desired.