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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Ceasar Salad Recipe

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This recipe for Ceasar Salad is from Alford Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 oil-packed anchovy fillet, finely chopped (or 1 T of anchovy paste)
3 T. (packed) grated Parmesan cheese
2 T. Mayonnaise
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1 small garlic clove, minced
1/4 tsp. Worcestershire sauce
1/4 cup olive oil
3 T. olive oil
2 garlic cloves, peeled and flattened
2 slices of sourdough bread cut into cubes
2 hearts of Romaine lettuce
cherry tomotoes
Parmesan shavings

Directions:
Directions:
Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated parmesan cheese, mayo, lemon juice, mustard, garlic and worcestershire. Gradually whisk in 1/4 cup olive oil. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temp and rewhisk before using).

Heat 3 T. oil in med nonstick skillet over med low heat. Add flattened gralic and saute until golden, about 4 min; discard garlic. Add sourdough cubes and saute until golden brown and crisp, about 9 min. Transfer bread cubes to paper towel to drain. (can be made 1 day ahead. Cool completely, then store airtight at room temp.)

Arrange lettace leaves on two plates or bowls, Top with tomatoes, drizzle with dressing. Top with coutons and parmesan shavings. Season generously with black pepper and serve.

Number Of Servings:
Number Of Servings:
2

 

 

 

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