Caesar Salad (Warner) Recipe
Recipe Ingredients
2 to 3 medium garlic cloves
6 to 8 anchovy fillets, drained
1 tbsp dijon-style mustard
1 salt, freshly ground black pepper
1/2 cup best-quality olive oil
4 to 5 tablespoons fresh lemon juice
1 small egg
1 large head romaine lettuce
1/2 to 2/3 cup freshly grated parmesan, cheese
1 croutons (instructions follow)
Recipe Preparation
Make the croutons ahead for this traditional recipe from Joie Warner's
"Salads" (Hearst Books, 1988).
With the motor running, drop garlic cloves into the bowl of a food
processor fitted with the steel blade. Mince, then add anchovies and
process to combine.
With the motor running, add oil in a thin stream until thickened. Add
lemon juice and egg; process a few seconds to combine.
Tear lettuce leaves into manageable pieces and place in a large salad
bowl. Add dressing and toss. Sprinkle with Parmesan cheese, toss
again, and top with croutons.
Serve at once, passing the pepper mill for each person to add to
taste.
Makes 6 servings.
CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality
olive oil in a large skillet. Add 2 small garlic cloves, minced; 1
teaspoon oregano; and 1/2 teaspoon thyme.
Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and
fry until lightly browned. Remove to a paper-towel-lined plate to
drain.
Posted by Stephen Ceideburg; February 14 1991.
Servings: 6
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Caesar Salad (Warner) Recipe from Recipes 4U
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