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15 minutes
Prep: 15 minutes
Cook: 0 minutes
371 calories per serving view nutrition facts
8 servings
suggest servings
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| 1 | tablespoon | red wine vinegar | |
| 1 | tablespoon | anchovy fillets | minced, optional |
| 2 | tablespoons | dijon mustard | |
| 4 | teaspoons | garlic | minced |
| 4 | teaspoons | black pepper | freshly ground |
| 1 | x | black pepper | freshly ground |
| 1 | cup | olive oil | |
| 4 | teaspoons | lemon juice | freshly squeezed |
| 1 | dash | worcestershire sauce | |
| 1 | x | salt | to taste |
| 2 | tablespoons | olive oil | light |
| 2 | tablespoons | vegetable oil | |
| 1 | clove | garlic | large, sliced |
| 4 | slices | bread, french | large slices of french bread - or 1/3 baguette (the more - crust, the better) |
| 3 | heads | romaine lettuce | or enough to yield 4 qts when torn into 2-in pieces |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | freshly grated or romano or combination |
Make dressing by whisking together vinegar, anchovy, if desired, mustard, minced garlic and pepper. Slowly whisk in 1 cup olive oil, drop by drop at first. When all the oil has been added, whisk in lemon juice and Worcestershire sauce. If you omit the anchovy, season with salt, if desired.
To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in skillet. Saute sliced garlic until lightly browned, about 3 minutes.
Remove with slotted spoon. Add bread to oil and cook over medium heat, stirring and flipping pieces often, until golden on all sides. Remove croutons and drain on several layers of paper towels.
To make salad, remove and discard outer green leaves of romaine. (The best Caesar is made with the inner light green and white parts of the lettuce.) Tear leaves into 2-inch pieces; rinse and thoroughly dry lettuce. Count on about 2 cups of torn leaves per person.
To assemble salad, place torn romaine in a large bowl. Sprinkle with 1/4 cup cheese. Add croutons and toss well. Add remaining 1/4 cup cheese and toss again. Add dressing, toss well; serve at once. Makes 8 first-course servings.
| % Daily Value* | |
| Total Fat 36.0g | 56% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 160mg | 7% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 5.0g | 21% |
| Sugars 3.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 273% | Vitamin C | 97% | |
| Calcium | 16% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Not that I need an excuse to be naughty or indulgent, but with Halloween right around the corner I thought some wicked recipes...
This is a fabulous recipe ! I ignored it for several years, because I came from the background that you should never make a pie crust unless all of your ingredients were ice cold...Crisco recommends making this at room temperature, and Lo and Behold... The flakiest pie crust I have EVER made!
Find more recipes on www.thenibble.com.
