Recipe courtesy of Sara Moulton

Caesar Salad

  • Level: Easy
  • Total: 50 min
  • Prep: 40 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

4 tablespoons butter

4 tablespoons olive oil

6 cloves garlic

Salt and pepper

1loaf day old Italian bread

4 hearts of Romaine lettuce

4 anchovy filets

2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

2 pasteurized eggs*

1 cup olive oil

2/3 cup Parmesan cheese

Directions

  1. In a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper. Let sit for 10 minutes and remove garlic. Cut enough bread into 1/2-inch cubes to make 4 cups. In a bowl, toss bread cubes with the butter mixture. Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden. Remove from the oven and let cool on a paper towel lined tray.
  2. Trim ends off romaine lettuce, keeping the leaves whole. Wash and spin dry.
  3. Rinse and pat dry anchovy filets. In a bowl, mash anchovies to form a paste. Mince 3 cloves of garlic with a pinch of salt. Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg. Drizzle in 1 cup olive oil.
  4. In a large bowl, toss the romaine leaves with the dressing and Parmesan. Transfer to a platter and top with the croutons.
  5. *RAW EGG WARNING
  6. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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