An Even Greater Caesar Salad
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
39
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Mayonnaise1 tbsp
Lemon Juice (fresh)1 tsp
Worcestershire Sauce1 tsp
Dijon Mustard1 cup
Olive OilDirections:
1
Mince 3 garlic cloves in processor
2
Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend
3
Transfer to medium bowl
4
Season with salt and pepper
5
Heat oil in heavy large skillet over low heat
6
Cut remaining 4 garlic cloves in half
7
Add to skillet and cook until garlic is golden brown, stirring frequently, about 8 minutes
8
Using slotted spoon, remove garlic form skillet and discard
9
Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes
10
Remove from heat
11
Season with salt and pepper
12
Cool to room temperature
13
Place lettuce in large bowl
14
Toss with enough dressing to coat
15
Add remaining 1/3 cup parmesan cheese and croutons and toss gently to blend
16
Divide salad among 4 plates and serve
17
Mince 3 garlic cloves in processor
18
Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend
19
Transfer to medium bowl
20
Season with salt and pepper
21
Heat oil in heavy large skillet over low heat
22
Cut remaining 4 garlic cloves in half
23
Add to skillet and cook until garlic is golden brown, stirring frequently, about 8 minutes
24
Using slotted spoon, remove garlic form skillet and discard
25
Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes
26
Remove from heat
27
Season with salt and pepper
28
Cool to room temperature
29
Place lettuce in large bowl
30
Toss with enough dressing to coat
31
Add remaining 1/3 cup parmesan cheese and croutons and toss gently to blend
32
Divide salad among 4 plates and serve