Have you ever wondered how real Caesar Salad is made? This recipe has been with me for years, and I can attest you'll taste none better. Need something special for your Fourth of July table yet? Then give this a try. Got to have some special fare for the holidays!
For the Croutons:
3 cups French or Italian bread cubed
2 tab. extra virgin olive oil
1 tsp. Italian herb blend
1 tsp. salt
1/2 tsp. pepper
Toss bread cubes with ingredients and bake in a 450 degree oven for 8 to 10 min. turning occasionally. Set aside to cool.
For the Salad:
1 large clove of garlic, peeled
1 large head of Romaine lettuce
2 tab. fresh lemon juice
1 soft boiled egg (cooked in boiling water 1 minute, left in its shell)
3 anchovy fillets mashed
1/2 tsp. Worcestershire sauce
1/3 cup extra virgin olive oil
1/3 cup freshly grated Romano cheese
Cut garlic clove in half and rub around inside of a wooden bowl. Discard. Break Romaine lettuce into bite size serving pieces. In a small bowl combine lemon, egg, Worcestershire sauce, and olive oil. Whisk well. Toss mixture with salad and toss with cheese. Top with croutons. Serve immediately.
For the Croutons:
3 cups French or Italian bread cubed
2 tab. extra virgin olive oil
1 tsp. Italian herb blend
1 tsp. salt
1/2 tsp. pepper
Toss bread cubes with ingredients and bake in a 450 degree oven for 8 to 10 min. turning occasionally. Set aside to cool.
For the Salad:
1 large clove of garlic, peeled
1 large head of Romaine lettuce
2 tab. fresh lemon juice
1 soft boiled egg (cooked in boiling water 1 minute, left in its shell)
3 anchovy fillets mashed
1/2 tsp. Worcestershire sauce
1/3 cup extra virgin olive oil
1/3 cup freshly grated Romano cheese
Cut garlic clove in half and rub around inside of a wooden bowl. Discard. Break Romaine lettuce into bite size serving pieces. In a small bowl combine lemon, egg, Worcestershire sauce, and olive oil. Whisk well. Toss mixture with salad and toss with cheese. Top with croutons. Serve immediately.
RSS Feed
