City Caesar Salad

Recipe Ingredients

15		Anchovies
3 teaspoons	15ml	Cracked black peppercorns
1 1/2 cups	355ml	Extra-virgin olive oil
1 1/2 cups	219g / 7.7oz	Freshly-grated parmesan cheese
3		Eggs
2/3 cup	157ml	Red wine vinegar
1/2 cup	118ml	Fresh lemon juice
3 tablespoons	45ml	Pureed garlic
1/4 cup	59ml	Dry mustard
1 tablespoon	15ml	Celery salt
1/2 teaspoon	2.5ml	Tabasco sauce
1/2 teaspoon	2.5ml	Worcestershire 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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