Caesar Salad with Parmesan Croutons
Servings: 4
Ingredients:
-
12 cups (3 L) lightly packed torn romaine lettuce (1 large head)
Croutons:
4 cups (1 L) cubed (3/4 inch/2 cm) French or italian bread
2 tbsp (25 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) grated parmesan cheese
Dressing:
1 egg yolk
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) red_wine_vinegar
2 cloves garlic, minced
2 anchovy fillets, chopped (or 1 teaspoon/5 mL anchovy_paste)
1/2 tsp (2 mL) worcestershire sauce
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) hot pepper sauce
1/2 cup (125 mL) olive oil
1/4 cup (50 mL) 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.
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »