Caesar Salad by
Source: Reader's Digest Down Home Cooking
Ingredients
4 slices bread
2 T. olive oil
2 cloves garlic
1 egg
2 T. fresh lemon juice
2 T. olive oil
1 t. Worcestershire sauce
1/2 t. dry mustard
1 large head romaine lettuce (about 16 cups), washed and coarsely chopped
1/2 c. Parmesan cheese, grated
Instructions
To soft-boil egg: heat small saucepan of water until boiling, gently slip in egg (should be covered with water) and simmer gently for 5 minutes. Using slotted spoon, plunge egg into cold water. Peel when cool.
To make dressing: puree the egg, lemon juice, oil, Worcestershire sauce, garlic, salt, pepper and mustard in a food processor or blender for 1 minute or until smooth.
To make croutons (2 cups): preheat the oven to 350 degrees. Brush the slices of bread with olive oil. Cut into cubes and spread evenly on an ungreased baking sheet. Bake uncovered, turning frequently, for 20 minutes, or until nicely browned and crisp all over.
To roast garlic: preheat the oven to 350 degrees. Peel away the white papery skin and the colored skins from the garlic cloves. Place on a piece of foil, about 11" x 8" and sprinkle with a little olive oil. Fold the long edges of the foil tightly together and twist the ends, making a foil packet. Place directly on the oven rack and bake for 8-10 minutes or until garlic is soft.
To assemble salad: toss together the lettuce, croutons and Parmesan. Add dressing and toss to coat thoroughly. Serve immediately, while still crisp.
Serves 6-8.
Note: add strips of meat to make salad into a main dish, but make sure to double the dressing if too many additional ingredients are added.
To make dressing: puree the egg, lemon juice, oil, Worcestershire sauce, garlic, salt, pepper and mustard in a food processor or blender for 1 minute or until smooth.
To make croutons (2 cups): preheat the oven to 350 degrees. Brush the slices of bread with olive oil. Cut into cubes and spread evenly on an ungreased baking sheet. Bake uncovered, turning frequently, for 20 minutes, or until nicely browned and crisp all over.
To roast garlic: preheat the oven to 350 degrees. Peel away the white papery skin and the colored skins from the garlic cloves. Place on a piece of foil, about 11" x 8" and sprinkle with a little olive oil. Fold the long edges of the foil tightly together and twist the ends, making a foil packet. Place directly on the oven rack and bake for 8-10 minutes or until garlic is soft.
To assemble salad: toss together the lettuce, croutons and Parmesan. Add dressing and toss to coat thoroughly. Serve immediately, while still crisp.
Serves 6-8.
Note: add strips of meat to make salad into a main dish, but make sure to double the dressing if too many additional ingredients are added.