Directions: |
Directions:Making Croutons:
Heat vegetable oil in a small sauce pan until very hot - a bread crumb will "dance" on the top. Cut sliced bread into 1/2" cubes. (white, wheat, Italian, etc all will do just fine.) Throw a handful of cubes into hot oil, enough to cover the top. Stir to get bread to turn and cook evenly on all sides. Use a spoon with holes of a strainer to scoop off the bread when turn brown, drain on paper towels. caution: It happens very fast, easy to turn bread from brown to black. Sprinkle Parmesan cheese on top while warm. Set aside, do not chill.
Preparing the salad:
Romaine lettuce should be washed, discarding the outer leaves that are tough and leathery. The inner leaves will be crisper and lighter color. Break them into bite-size pieces, and drain. Chill if prepared in advance. Slice garlic into small pieces and press. Soak the garlic in olive oil in the bottom of the salad bowl. strain off larger pieces of garlic pulp. This is done to taste, but there should be just enough olive oil mixture to coat the lettuce lightly when you add it, not leaving a puddle in the bottom of the bowl. Add to the olive oil/garlic mixture egg yokes (one for each two servings) and powdered mustard. If you choose anchovies, mix into paste mixture and stir to liquefy. Mix well before adding lettuce. Then add lettuce, tossing to completely coat the leaves. Sprinkle over lemon juice, equal amount of wine vinegar, and about twice the amount of Worcestershire. (The amount of Worcestershire equals the total lemon and vinegar amounts.) While tossing and adding lemon, vinegar, and Worcestershire sauce, also add fresh ground pepper. Ideally, there should not be any standing liquid in the bottom of the bowl after tossing. Next, add parmesan cheese and toss well. Finally, add croutons and whole anchovies to taste. Don't toss.
Prepare just before serving to insure freshness. It wilts pretty fast. |
This recipe for Dick's Famous Ceasar Salad is from