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CAESAR SALAD From 13 Coins restaurant in Seattle Recipe

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This recipe for CAESAR SALAD From 13 Coins restaurant in Seattle is from The "WillBerry" Family Cookbook, 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:  
1-2 cloves fresh garlic, crushed and finely chopped or pushed through a garlic press
1 tablespoon chopped anchovy (optional)
½ tsp. dry mustard
1 egg (or ¼ cup pasteurized egg)
½ tsp. Worcestershire sauce
¼ cup red wine vinegar
¼ cup fresh squeezed lemon juice
⅓-½ cup olive oil
2-3 cups fresh chopped romaine
½-¾ cup fresh ground Parmesan cheese
½ cup garlic croutons
fresh ground pepper
Directions:
Directions:
In a large bowl combine the garlic and anchovy. Add 1 tablespoon of the olive oil and incorporate to taste. Add mustard, 4 to 5 grinds of fresh ground pepper and Worcestershire. Add the egg and stir until incorporated. Slowly add the olive oil while stirring to emulsify. Add lemon juice and red wine vinegar. Add to romaine, Parmesan and croutons. Toss. Serve on a large salad plate and sprinkle with Parmesan. You can use store-bought croutons, or make your own as follows:

CROUTONS
Day old French bread, olive oil, salt and freshly ground black pepper, 2 cloves garlic, peeled and smashed
Pour olive oil, smashed garlic, salt, and pepper into a bowl or jar. Let set for 30 minutes or so, mixing occasionally. Cut bread into cubes and place in a large bowl. Remove garlic cloves from oil. Drizzle bread cubes with oil. Mix well. Spread seasoned bread onto a sheet pan bake at 400° for about 15 minutes. Stir around a few times during baking time.

 

 

 

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