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Caesar Salad Recipe

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This recipe for Caesar Salad, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Sanborn
Added: Monday, November 17, 2008


4 medium sized heads romain lettuce (either separated into individual leaves or cut up, your preference)
4 cups croutons (see below)
Caesar Dressing:
3 eggs
6 flat anchovy fillets, drained and minced
1 T. minced garlic
2 t. dijon style mustard
1 c. fruity olive oil (preferably extra virgin)
3 T. freshly squeezed lemon juice
1/4 t. salt
1 t. freshly ground black pepper
1/2/ c freshly shredded Parmesan cheese (the best you can find)

(note if you prefer not to use coddled eggs then you can use heavy cream to provide the richness normally provided by the eggs)
coddle the eggs by placing them in boiling water for one minute.
Separate the yolks and discard the whites.
Add the anchovy fillets, garlic mustard and oil and about half of the lemon juice and whisk to blend. Whisk in the remaining lemon juice or more to taste and salt and pepper to taste.
1/2 c. unsalted butter
1/2 c. olive oil
2 T. minced garlic
4 c. day old bread cut into cubes
In a large skillet melt the butter with the olive oil, add the garlic and then toss in the bread pieces until well coated.
Transfer to a cookie sheet and cook in a 350 degree oven until golden brown (about 20 minutes). Transfer to paper towel to drain and cool slightly. (DON'T Leave them out or they will be eaten up before you can get to the salad)

In a large bowl combine the lettuce, about half the croutons and half of the cheese. Add the dressing to taste and toss well. Arrange on plates and sprinkle with the remaining cheese and croutons

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This dish has been made famous in our house by Ted who loves making it for company.




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