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Caesar Salad |
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Serves: 2 Print this Recipe1 clove garlic, crushed 1/4 teaspoon black pepper 2 ounces smoked anchovies, drained and patted dry 1 egg yolk, hard boiled 4 tablespoons lemon juice 2 tablespoons balsamic vinegar 1 teaspoon Dijon style mustard 1 teaspoon Worcestershire sauce 2 tablespoons olive oil Croutons: 2 teaspoons olive oil 1 clove garlic, halved 4 1-oz slice Italian bread, cubed 1 tablespoon chopped fresh parsley 1/4 cup Parmesan cheese Method 1. Crisp lettuce by separating leaves and rinsing well under cold water. Pat dry with paper towels and break into 2-inch pieces. Roll in clean paper towels, place in plastic bag, and seal. Refrigerate until cold and well crisped, about 1 hour. 2. For dressing, combine garlic, pepper, and anchovies in a blender. At high speed, blend until garlic and anchovies are finely chopped. Add egg yolk, lemon juice, vinegar, mustard, and Worcestershire sauce. Blend until mixture is smooth. 3. Turn blender on high and, with machine running, remove center of lid or lid itself. Slowly pour olive oil in a thin, steady stream. Blend until all oil is added and dressing is smooth and creamy. Set aside or refrigerate until ready to add to salad. Do not leave unrefrigerated for more than 1 hour. 4. For croutons, heat olive oil and garlic in medium skillet until oil is hot and garlic is fragrant. Remove pan from heat and cool to room temperature. Discard garlic. 5. Add bread cubes and toss to coat. Sauté over medium-high heat until golden brown. Sprinkle with parsley and cool. 6. To make salad, place crisp lettuce pieces in a medium bowl. Pour dressing over salad and sprinkle with grated Parmesan cheese and croutons. Mix. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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