Garlic Flavored Caesar Salad Recipe
Ingredients
| Romaine lettuce | 1 Large | |
| Garlic | 1 Clove (5gm), crushed | |
| Salad oil | 1/2 Cup (16 tbs) | |
| 1 c. crustless French bread cubes 250 mL | ||
| Salt | 1/2 Teaspoon | |
| 1/4 tsp. coarse ground black pepper 1 mL | ||
| Dry mustard | 1/4 Teaspoon | |
| Worcestershire sauce | 1 1/2 Teaspoon | |
| 3 anchovies, drained and chopped | ||
| Egg | 1 | |
| Parmesan cheese | 4 Tablespoon, grated | |
| Juice of a lemon | ||
Directions
Wash and trim the lettuce, separating into leaves, and put with paper towel wrapping into a plastic bag.
Refrigerate at least 2 hrs.
Combine the garlic and oil in a small bowl and refrigerate at least 1 hr.
Heat 2 Tbsp. (30 mL) of this oil mixture in a heavy skillet, add the bread cubes and saute them until golden brown.
Remove the croutons and set aside.
In a small bowl, combine the remaining garlic oil with the salt, pepper, mustard and Worcestershire sauce.
Add the anchovies, beat well with a whisk and refrigerate.
Bring a little water to the boil in a small saucepan.
Add the egg and remove from the heat.
Let stand 1 minute and remove the egg.
Set aside to cool.
Tear the dried lettuce into bite size pieces and put in a large bowl.
Add the egg to the mustard dressing mixture and whisk well to combine.
Toss with the lettuce, cheese and lemon juice.
Toss until the lettuce is coated.
Add the croutons and toss.
Serve at once on cold plates with extra grated Parmesan.
Refrigerate at least 2 hrs.
Combine the garlic and oil in a small bowl and refrigerate at least 1 hr.
Heat 2 Tbsp. (30 mL) of this oil mixture in a heavy skillet, add the bread cubes and saute them until golden brown.
Remove the croutons and set aside.
In a small bowl, combine the remaining garlic oil with the salt, pepper, mustard and Worcestershire sauce.
Add the anchovies, beat well with a whisk and refrigerate.
Bring a little water to the boil in a small saucepan.
Add the egg and remove from the heat.
Let stand 1 minute and remove the egg.
Set aside to cool.
Tear the dried lettuce into bite size pieces and put in a large bowl.
Add the egg to the mustard dressing mixture and whisk well to combine.
Toss with the lettuce, cheese and lemon juice.
Toss until the lettuce is coated.
Add the croutons and toss.
Serve at once on cold plates with extra grated Parmesan.
Chef
