Romaine Anchovy Caesar Salad
|Bread slice||2 , cut into 1/2-inch cubes|
|Garlic||2 Clove (10 gm)|
|Olive salad/Salad oil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Egg yolk||1 (Raw Form)|
|Worcestershire||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Romaine lettuce head||1 Large, washed and chilled|
Melt butter in a frying pan; add bread cubes and 1 whole clove garlic.
Stirring occasionally, cook over medium heat until croutons are toasted; discard garlic.
Cut remaining clove of garlic in half.
Using metal blade, process garlic until finely chopped.
Cut anchovies in half.
Add to garlic along with oil, Parmesan cheese, lemon juice, egg yolk, Worcestershire, and pepper.
Process until anchovies are finely chopped.
Just before serving, tear romaine into bite-size pieces and place in a salad bowl.
Pour dressing over lettuce and toss until every leaf is glossy.
Add croutons, mix gently, and serve immediately.