*  Exported from  MasterCook  *
 
                              CAESAR SALAD #2
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DRESSING-----
    1       tb           Red wine vinegar
    1       tb           Minced anchovy (optional)
    2       tb           Dijon mustard
    4       ts           Minced garlic
      3/4   ts           Freshly ground black pepper
    1       c            Olive oil
                         - extra-virgin or pure
                         - or a combination
    4       ts           Freshly squeezed lemon juice
                         Dash Worcestershire sauce
                         Salt (optional)
                         -----CROUTONS-----
    2       tb           Light olive oil
    2       tb           Vegetable oil
    1                    Large garlic clove, sliced
    2       c            1/2-inch bread cubes
                         - made from 2-day-old rolls
                         - 4 lg slices French bread
                         - or 1/3 baguette (the more
                         - crust, the better)
                         -----SALAD-----
    3                    Heads romaine
                         - or enough to yield 4 qts
                         - when torn into 2-in pieces
      1/2   c            Parmesan cheese
                         - freshly grated
                         - OR Romano cheese
                         - OR a combination
 
      Make dressing by whisking together vinegar,
   anchovy, if desired, mustard, minced garlic and
   pepper.  Slowly whisk in 1 cup olive oil, drop by drop
   at first.  When all the oil has been added, whisk in
   lemon juice and Worcestershire sauce.  If you omit the
   anchovy, season with salt, if desired.
      To prepare croutons, heat 2 tablespoons olive oil
   and vegetable oil in skillet.  Saute sliced garlic
   until lightly browned, about 3 minutes. Remove with
   slotted spoon.  Add bread to oil and cook over medium
   heat, stirring and flipping pieces often, until golden
   on all sides.  Remove croutons and drain on several
   layers of paper towels.
      To make salad, remove and discard outer green
   leaves of romaine.  (The best Caesar is made with the
   inner light green and white parts of the lettuce.)
   Tear leaves into 2-inch pieces; rinse and thoroughly
   dry lettuce.  Count on about 2 cups of torn leaves per
   person.
      To assemble salad, place torn romaine in a large
   bowl.   Sprinkle with 1/4 cup cheese.  Add croutons
   and toss well.  Add remaining 1/4 cup cheese and toss
   again.  Add dressing, toss well; serve at once.  Makes
   8 first-course servings.
  
 
 
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