Name: Caesar Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H19M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1/2 teaspoon minced garlic; 1 cup bread, cut in 1/2-inch cubes; 3 hearts romaine lettuce; 1/2 cup Caesar Dressing, recipe follows; 1/2 cup shaved Parmesan; 3 anchovy fillets, finely chopped; 1 tablespoon finely chopped capers; 1 tablespoon Dijon mustard; 1 egg yolk; 1 teaspoon minced garlic; 3/4 cup vegetable oil; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice; 1/4 cup heavy cream; Kosher salt

Directions

In a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.
Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons.

Caesar Dressing:

Yield: Preparation Time: 10 minutes

In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
Will keep for several days stored in the refrigerator in an airtight container.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Caesar Salad

Caesar Dressing:

Caesar Dressing:

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