Ingredients: |
Ingredients: Croutons
4 cloves garlic, chopped
1/2 c olive oil
1 baguette or loaf of French bread, cut into 1 inch cubes ( to make about 4 cups)
Salt and freshly ground black pepper
Dressing:
1/3 c mayonnaise
2 tbsp freshly squeezed lemon juice
2 tbsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 to 3 cloves garlic, chopped (more if you like)
6 anchovy fillets
1/4 c grated Parmesan cheese
1 c extra-virgin olive oil
Salt and freshly ground black pepper
3 heads romaine lettuce, outer leaves removed, cut or torn into bite-sized pieces
1/2 c grated Parmesan cheese
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Directions: |
Directions:Adjust the oven rack to the center position and preheat the oven to 350º F.To make the croutons:
Put the garlic and olive oil in the container of a blender or a food processor fitted with the metal blade. Pulse until the garlic is pureed. Pour into a large bowl and toss with the bread cubes, coating them evenly. Season to taste with salt and pepper. Spread the bread cubes in a single layer on a baking sheet and bake, stirring occasionally, until light golden brown, about 12 minutes. Let cool to room temperature.
To make the dressing:
Put the mayonnaise, lemon juice, mustard, vinegar, Worcestershire sauce, garlic, anchovies, and Parmesan in the container of a blender or food processor and puree. With the motor running, add the oil in a very thin, steady stream, to form a smooth emulsion. Season to taste with salt and pepper. (You should have 2 cups.)
To assemble the salad:
Put the lettuce and croutons in a large salad bowl. Gradually add the dressing (you will not need all of it) and toss to combine until the leaves are coated. Toss in most of the Parmesan. Taste and add salt and pepper if needed. Sprinkle the remaining Parmesan over the salad. |
This recipe for San Francisco Firehouse Caesar Salad is from