Caesar Salad And Garlic Croutons Recipe
Ingredients
| Garlic Croutons | 2 Cup (16 tbs), baked | |
| Egg | 1 Large | |
| 2 tablespoons each fresh lemon juice and olive oil | ||
| Worcestershire sauce | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), roasted | |
| 1/2 teaspoon each salt and black pepper | ||
| Dry mustard | 1/4 Teaspoon | |
| 16 cups washed and coarsely chopped romaine lettuce | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
1. Prepare the croutons. While they are baking, half-fill a small saucepan with water and bring to a simmer over moderate heat. Slide in the egg and cook for 5 minutes. Using a slotted spoon, plunge the egg into cold water; when cool enough to handle, peel it.
2. In a food processor or blender, puree the egg, lemon juice, oil, Worcestershire, garlic, salt, pepper, and mustard for 1 minute or until smooth.
3. In a large salad bowl, toss together the lettuce, croutons, and Parmesan. Pour over the dressing and toss to coat thoroughly. Serve immediately, 'while still crisp.
2. In a food processor or blender, puree the egg, lemon juice, oil, Worcestershire, garlic, salt, pepper, and mustard for 1 minute or until smooth.
3. In a large salad bowl, toss together the lettuce, croutons, and Parmesan. Pour over the dressing and toss to coat thoroughly. Serve immediately, 'while still crisp.
Chef
