Salad Recipes

Caesar Salad

Ingredients:

2 tbsp butter
1/2 cup & 2 tbsp extra-virgin olive oil
6 cloves garlic, 2 halved lengthwise, 4 peeled
3 cups 1/2" cubes French or Italian Bread
2 tsp fresh lemon juice
1 tsp Worcestershire sauce
2 to 4 anchovy fillets, rinsed, patted dry & mashed to paste ( optional )
2 small heads romaine lettuce, washed, dried, torn into bite-sized pieces
2 large eggs, boiled gently for 2 minutes
1/2 cup Parmesan cheese shavings
salt
ground black pepper

Directions:

Preheat the oven to 350 degrees F.

Heat two tbsp butter, two tbsp olive oil & two halved loaves of garlic in a small saucepan over medium heat.
Salt and pepper to taste. When the butter has melted, remove the pan from the heat and let it stand for ten minutes.
Throw the garlic away.

Toss the bread cubes with the butter mixture, then spread it on a baking sheet.
Bake the bread for twelve to fifteen minutes or until golden brown to finish the croutons.

Mash the peeled garlic cloves and 1/2 tsp of salt together in a small bowl with to form a paste.
Whisk the lemon juice, Worcestershire sauce and anchovy paste ( if desired ) together with garlic paste.
Drizzle 1/2 cup of olive oil into the mixture, whisking constantly to finish the dressing.

Toss the lettuce, croutons and dressing in a salad bowl then sprinkle with cheese and serve.

If you enjoyed this recipe you can find it and others like it in Joy of Cooking's All About Salads & Dressings, by Irma S. Rombauer,
Ethan Becker & Marion Rombauer Becker.