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City Caesar Salad

Courses: Salads
Serves: 16 people

Recipe Ingredients

15   Anchovies
3 teaspoons 15mlCracked black peppercorns
1 1/2 cups 355mlExtra-virgin olive oil
1 1/2 cups 219g / 7.7ozFreshly-grated parmesan cheese
3   Eggs
2/3 cup 157mlRed wine vinegar
1/2 cup 118mlFresh lemon juice
3 tablespoons 45mlPureed garlic
1/4 cup 59mlDry mustard
1 tablespoon 15mlCelery salt
1/2 teaspoon 2.5mlTabasco sauce
1/2 teaspoon 2.5mlWorcestershire sauce
1   Sourdough or hearty French or Italian
  Bread loaf, with crust - diced for croutons
7   Romaine lettuce heads - (7 to 8) (medium)

Recipe Instructions

Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons.

Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve.

Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage.

In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat. Heat a large dry cast-iron skillet over medium-high and cook the croutons, stirring constantly, until golden and crisp.

Wash and dry the lettuce and break into bite-sized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve.

This recipe yields 16 to 20 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6269 broadcast 04-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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