Romaine Caesar Salad Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| 3/4 cup olive oil or other salad oil | ||
| 2 cups cubes of dry French bread | ||
| 2 large heads romaine | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Eggs | 2 , boiled | |
| 1 minute and cooled | ||
| Juice of 1 large lemon | ||
| 6 to 8 anchovy fillets, chopped | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Crush garlic in a small bowl, pour over the oil, and let stand several hours.
Make croutons by browning the bread cubes in 1/4 cup of the garlic oil in a frying pan over medium heat, stirring often. (If you prefer, you can coat the bread cubes with the oil and toast them in a 325° oven.) Tear romaine into a large salad bowl, sprinkle with salt, and grind over a generous amount of pepper.
Pour over the remaining 1/2 cup garlic oil and mix until every leaf is glossy.
Break the eggs into salad; squeeze over the lemon juice, and mix thoroughly.
Add chopped anchovies and grated cheese, and mix again.
Lastly, add the croutons, mix gently.
Make croutons by browning the bread cubes in 1/4 cup of the garlic oil in a frying pan over medium heat, stirring often. (If you prefer, you can coat the bread cubes with the oil and toast them in a 325° oven.) Tear romaine into a large salad bowl, sprinkle with salt, and grind over a generous amount of pepper.
Pour over the remaining 1/2 cup garlic oil and mix until every leaf is glossy.
Break the eggs into salad; squeeze over the lemon juice, and mix thoroughly.
Add chopped anchovies and grated cheese, and mix again.
Lastly, add the croutons, mix gently.
Chef
