Caesar Salad Recipe - Cooking Index
Caesar Salad Recipe - Cooking Index
| *CROUTONS* | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 | Garlic - minced | |
| 4 | White bread | |
| *SALAD* | ||
| 1 | Romaine lettuce - about 8 cups (medium) | |
| 2 tablespoons | 30ml | Parmesan cheese - grated |
| Black pepper - freshly ground | ||
| 1 | Anchovy fillets - optional | |
| *DRESSING* | ||
| 1/3 cup | 78ml | Olive oil |
| 3 tablespoons | 45ml | Red wine vinegar |
| 1 tablespoon | 15ml | Sugar |
| 1/4 teaspoon | 1.3ml | Dry mustard |
| Salt - to taste |
Source:
Preheat oven to 350°. Combine oil and garlic in small bowl. Spread oil mixture over both sides of bread slices. Place bread on baking stone. Bake 15 - 18 minutes or until crisp and golden brown. Cut bread into cubes; set aside. Wash lettuce under cold running water. Trim core, and separate stalk into leaves. Shake leaves well to remove moisture. Tear leaves into bite-size pieces and place in bowl. Combine dressing ingredients in small bowl using whipper. Pour dressing over romaine lettuce; toss gently. Sprinkle lettuce with parmesan cheese and pepper; toss well. Top with croutons and anchovy fillets, if desired. Serve immediately. Pampered Chef Favorites II.
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