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Romaine Anchovy Caesar Salad

Chef.Foodie's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Bread slice 2 , cut into 1/2-inch cubes
  Garlic 2 Clove (10 gm)
  Anchovy fillets 8
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable

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