A recipe for Caesar Salad (Warner). Follow the simple recipe instructions for Caesar Salad (Warner) shared by other home cooking experts.
Ingredients
2 To 3 medium garlic cloves6 To 8 anchovy fillets, drained
1 Tbs. Dijon-style mustard
Salt, freshly ground black pepper
1/2 c. Best-quality olive oil
4 To 5 Tbs. fresh lemon juice
1 sm. Egg
1 lg. Head romaine lettuce
1/2 To 2/3 cup freshly grated Parmesan cheese
Croutons (instructions -follow)
Directions
Make the croutons ahead for this traditional recipe from Joie Warner's Salads" (Hearst Books 1988). With the motor running drop garlic cloves into the bowl of a food processor fitted with the steel blade. Mince then add anchovies and process to combine. With the motor running add oil in a thin stream until thickened. Add lemon juice and egg; process a few seconds to combine. Tear lettuce leaves into manageable pieces and place in a large salad bowl. Add dressing and toss. Sprinkle with Parmesan cheese toss again and top with croutons. Serve at once passing the pepper mill for each person to add to taste. Makes 6 servings. CROUTONS: Melt 1 Tbs. butter with 5 Tbs. best-quality olive oil in a large skillet. Add 2 small garlic cloves minced; 1 Tsp. oregano; and 1/2 Tsp. thyme. Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and fry until lightly browned. Remove to a paper-towel-lined plate to drain. Posted by Stephen Ceideburg; February 14 1991. "
