Party Planning Recipes for the month of June > Summer Foods > |
| | Caesar Salad
1 large romaine lettuce or 2 Boston or Bibb lettuces
4 canned anchovies in oil, drained and halved lengthwise
Parmesan shavings, to garnish
Dressing
2 garlic cloves, crushed
1 1/2 teaspoons of Dijon mustard
1teaspoon of Worcestershire sauce
4 canned anchovies in olive oil, drained and chopped
1 egg yolk
1 tablespoon of lemon juice
2/3 cup of olive oil
4 tablespoons of freshly grated Parmesan cheese
salt and pepper
Croutons
4 thick slices of day old bread
2 tablespoons of olive oil
1 garlic clove, crushed
First make the dressing. Put the garlic, mustard, Worcestershire sauce, anchovies, egg yolk, lemon juice, and seasoning into a food processor or blender and process for 30 seconds, until foaming. Add the olive oil, drop by drop, until the mixture begins to thicken, then in a steady stream so that all the oil is incorporated. Scrape out of the food processor or blender. Add a little hot water if the dressing is too thick. Stir in the grated Parmesan cheese. Taste for seasonings and set aside in the refrigerator until
required.
For the croutons, cut the bread into 1/2 inch cubes. Toss with the olive oil and garlic in a bowl. Spread out on cookie sheet in a single layer. Bake in a preheated oven, 350ºF., for 15 to 20 minutes, stirring occasionally, until the croutons are browned and crisp. Remove from the oven and set aside to cool.
Separate the lettuce into individual leaves and wash and spin dry in a salad spinner or pat dry on paper towels (excess moisture will dilute the dressing.) Transfer to a plastic bag and place in the refrigerator until needed.
To assemble the salad, tear the lettuce into pieces and place in a large serving bowl. Add the dressing and toss well. Top with the halved anchovies, croutons, and Parmesan shavings. Serve immediately.
Serves 4 |
|
| |
|
Basic-Recipes.com
| 
|