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Caesar Salad

Daily.Menu's picture
  Butter 3 Tablespoon
  White bread slice 3
  Bacon slices 6
  Garlic 1 Clove (5 gm)
  Torn salad greens 8 Cup (128 tbs)
  Canned anchovies 2 Ounce
  Salad oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 1⁄2 Tablespoon
  Egg 1
  Salt 1⁄4 Teaspoon
  Pepper 1 Pinch
  Grated parmesan cheese 2 Tablespoon

Heat butter and 2 tbsp. oil in large heavy skillet.
Add the 2 cloves garlic and cook gently, stirring, 1 minute.
Add bread cubes and cook and stir until golden on all sides.
Lift out bread cubes with a slotted spoon and drain on paper towelling.
Discard garlic and any fat left in pan.
Add bacon strips to same pan and cook until crisp.
Drain on paper towelling and crumble.
Sprinkle salad bowl very lightly with salt.
Rub the cut sides of the 1 clove of garlic in the salt and all over the bottom and sides of the bowl.
Discard garlic.
Put the salad greens, anchovies and browned bread cubes in the bowl and toss together lightly.
Combine 1/3 cup oil, lemon juice, 1/4 tsp. salt, pepper and egg in a small jar with a tight lid.
Shake together until well blended.
Pour over salad greens and toss lightly.
Sprinkle bacon bits and cheese over top of salad and serve immediately.
Note: I particularly like a mixture of romaine and Boston lettuce in this salad.

Recipe Summary

Side Dish

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Caesar Salad Recipe