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Caesar Salad
 

Croutons 2 T unsalted butter, melted  2 T extra-virgin, olive oil  1 - 8 to 10 oz. loaf, Italian bread, crusts removed, cut into 3/4 inch pieces  1 t salt  ¼ t ground cayenne pepper  ½ t freshly ground, black pepper  Salad  2 cloves garlic  4 anchovy fillets  1 t salt  1 t freshly ground, black pepper  1 T freshly squeezed, lemon juice  1 t Worcestershire sauce  ½ t Dijon mustard  1 large egg yolk (or 1 tablespoon, mayonnaise)  1/3 c extra-virgin olive oil  2 - 10 oz. heads romaine lettuce, outer leaves discarded, inner leaves washed and dried  1 c freshly grated Parmesan Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on an 11x17 inch baking sheet. Bake at 450° F. until croutons are golden, about 10 minutes. Set aside until needed.  Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk, until well mixed. Whisk in the olive oil.  Chop romaine leaves into 1 to 1½ inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. Serves 4 to 6 *Food containing raw eggs should not be prepared for pregnant women, babies, small children, or other people whose health is compromised. Replace the egg yolk with mayonnaise if necessary.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.