French Caesar Salad Recipe
Ingredients
| French bread slice | 4 | |
| Butter-flavored vegetable cooking spray | ||
| Garlic powder | 1/2 Teaspoon | |
| Torn romaine lettuce | 6 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Lemon juice | 3 1/2 Tablespoon | |
| Water | 1 1/2 Tablespoon | |
| 1 tablespoon low-sodium Worcestershire sauce | ||
| Olive oil | 2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| 6 anchovies, cut in half crosswise | ||
| Ground pepper | 1 Dash | |
Directions
Cut bread into 1/2-inch cubes; place cubes on a baking sheet.
Coat cubes on all sides with cooking spray; sprinkle with 1/2 teaspoon garlic powder.
Broil 3 inches from heat until browned on all sides, turning frequently.
Combine lettuce and cheese in a large bowl.
Combine lemon juice, water, Worcestershire, olive oil, and 1/4 teaspoon garlic powder; stir with a wire whisk until blended.
Pour over salad; toss gently to coat.
Arrange 1 1/2 cups lettuce mixture on each individual salad plate, and top each with 3 anchovy halves.
Sprinkle with toasted bread cubes and freshly ground pepper.
Coat cubes on all sides with cooking spray; sprinkle with 1/2 teaspoon garlic powder.
Broil 3 inches from heat until browned on all sides, turning frequently.
Combine lettuce and cheese in a large bowl.
Combine lemon juice, water, Worcestershire, olive oil, and 1/4 teaspoon garlic powder; stir with a wire whisk until blended.
Pour over salad; toss gently to coat.
Arrange 1 1/2 cups lettuce mixture on each individual salad plate, and top each with 3 anchovy halves.
Sprinkle with toasted bread cubes and freshly ground pepper.
Chef
