2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into small
Instructions
1.
Adjust oven rack to middle position and preheat oven to 375°F.
In small bowl, combine 3 tablespoons olive oil with minced
garlic and whisk for 30 seconds. Transfer to a fine mesh
strainer set over a large bowl and press with the back of a
spoon to extract as much oil as possible, leaving garlic behind.
Reserve pressed garlic separately. Add bread cubes to garlic
oil and toss to coat. Add 2 tablespoons Parmesan cheese,
season to taste with salt and pepper, and toss again. Transfer
to a rimmed baking sheet. Bake until croutons are pale golden
brown and crisp, about 15 minutes. Remove from oven and
toss with 2 more tablespoons Parmesan. Allow to cool.
2.
While croutons bake, make the dressing. Combine egg yolk,
lemon juice, anchovies, Worcestershire sauce, pressed garlic,
and 1/4 cup parmesan cheese in the bottom of a cup that just
fits the head of an immersion blender, or in the bottom of the
food processor. With blender or processor running, slowly
drizzle in canola oil until a smooth emulsion forms. Transfer
mixture to a medium bowl. Whisking constantly, slowly drizzle
in remaining 1/4 cup extra virgin olive oil. Season to taste
generously with salt and pepper.
3.
To serve, toss lettuce with a few tablespoons of dressing,
adding more if desired. Once coated, add half of remaining
cheese and 3/4 of croutons and toss again. Transfer to salad
bowl and sprinkle with remaining cheese and croutons. Serve.
Serving
Suggestions
A lunch meal or appetizer before dinner
Originally Submitted
5/15/2017
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