Tuesday, June 19, 2012

{soups-salads-and-salad-dressings} An Even Greater Caesar Salad

 

* Exported from MasterCook *

An Even Greater Caesar Salad

Recipe By : Bon Appétit - February 1996
Serving Size : 4 Preparation Time :0:00
Categories : Caesar Salad Catering

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cloves garlic
3/4 cup mayonnaise
4 canned rolled anchovy fillets with capers --
drained
2 tablespoons freshly grated Parmesan
1/3 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
1/4 cup olive oil
4 cups bread cubes -- 3/4"
made from day-old bread
1 large head romaine lettuce -- in bite size pieces

1. Mince 3 garlic cloves in processor. Add mayonnaise, anchovies with
capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire
sauce and
mustard and process to blend. Transfer to medium bowl. Season with
salt and
pepper.

2. Heat oil in heavy large skillet over low heat. Cut remaining 4
garlic
cloves in half. Add to skillet and cook until garlic is golden brown,
stirring frequently, about 8 minutes. Using slotted spoon, remove
garlic
form skillet and discard. Add bread cubes to skillet and cook over
low heat
until golden brown, stirring frequently, about 15 minutes. Remove
from heat.
Season with salt and pepper. Cool to room temperature.

3. Place lettuce in large bowl. Toss with enough dressing to coat.
Add
remaining 1/3 cup Parmesan cheese and croutons and toss gently to
blend.
Divide salad among 4 plates and serve.

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