Caesar Salad with Parmesan Croutons
This recipe makes 4 servings
Ingredients
- 12 cups packed torn romaine leaves, (1 large head)
- Croutons:
- 4 cups cubed (3/4 inch/2 cm) French bread or Italian bread
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup grated Parmesan cheese
- Dressing:
- 1 egg yolk
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 2 anchovy fillets, chopped (or 1 teaspoon/5 mL anchovy paste)
- 1/2 tsp Worcestershire sauce
- 1/4 tsp pepper
- 1/4 tsp hot pepper sauce
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
Preparation
Croutons:
In bowl, toss bread cubes with oil; sprinkle with salt and pepper and toss again. Spread on baking sheet; bake in 400°F (200°C) oven for 12 to 14 minutes or until golden. Sprinkle immediately with cheese; stir to melt on bread. Let cool.
Dressing:
In microwaveable bowl, whisk together egg yolk, lemon juice and vinegar; microwave at High for 30 seconds or until starting to foam at edge. Whisk again; microwave at High for about 10 seconds or until just foaming at edge.
In food processor, blend egg mixture, garlic, anchovies, Worcestershire sauce, pepper and hot pepper sauce until smooth. With machine running, gradually pour in oil. Mix in Parmesan cheese. (If dressing is too thick, thin with a little water.)
In large bowl, toss lettuce with dressing. Add croutons; toss again, Mound on individual salad plates.
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