Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
City Caesar Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 332
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 38
- Sodium
- 437
Ingredients
15 anchovies
3 teaspoons cracked black peppercorns
1 1/2 cups extra virgin olive oil
1 1/2 cups freshly grated parmesan cheese
3 eggs
2/3 cup red wine vinegar
1/2 cup fresh lemon juice
3 tablespoons pureed garlic
1/4 cup dry mustard
1 tablespoon celery salt
1/2 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1 loaf sourdough or hearty French or Italian bread, with crust, diced for croutons
7 to 8 medium heads Romaine lettuce
Directions
- Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons.
- Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve.
- Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage.
- In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat.
- Heat a large dry cast-iron skillet over medium high and cook the croutons, stirring constantly, until golden and crisp. Wash and dry the lettuce and break into bitesized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve.