Curly Endive Caesar Salad With Croutons Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| Salad oil | 1/2 Cup (16 tbs) | |
| 2 to 3 slices enriched white bread | ||
| Grated Parmesan cheese | ||
| Head of lettuce | 1/2 | |
| 1/2 bunch curly endive | ||
| 1 2-ounce can anchovy fillets | ||
| 3 or 4 tomatoes, diced | ||
| Egg | 1 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Lemon juice | 4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Salt | 12 Teaspoon | |
Directions
Mash the garlic clove and add to the salad oil; let stand.
Prepare croutons by cutting each slice of bread in 5 strips one way, then across 5 times to make squares.
Spread out on baking sheet; pour a little garlic salad oil over.
Heat in extremely slow oven (225°) for 2 hours.
Sprinkle with grated Parmesan.
Break lettuce in salad bowl; tear endive.
Add the croutons, anchovies, and tomatoes.
Strain salad oil to remove garlic.
Pour over vegetables.
Combine the remaining ingredients; beat well.
Pour dressing over the salad and toss lightly.
Garnish with sliced tomatoes, if desired.
Prepare croutons by cutting each slice of bread in 5 strips one way, then across 5 times to make squares.
Spread out on baking sheet; pour a little garlic salad oil over.
Heat in extremely slow oven (225°) for 2 hours.
Sprinkle with grated Parmesan.
Break lettuce in salad bowl; tear endive.
Add the croutons, anchovies, and tomatoes.
Strain salad oil to remove garlic.
Pour over vegetables.
Combine the remaining ingredients; beat well.
Pour dressing over the salad and toss lightly.
Garnish with sliced tomatoes, if desired.
Chef
