Salad
1-2 Heads of Romaine lettuceParmesan cheese, shredded or shaved
Croutons
Dressing
In a large mixing bowl, combine all of your ingredients and toss gently to coat the lettuce in caesar dressing.
For the Croutons:
1/2 French Baguette cut in half and thinly sliced (1/4" thick)
3 Tbsp extra virgin olive oil
1 tsp minced garlic 2 small cloves
2 Tbsp grated parmesan cheese
- Cut baguette in half lengthwise and slice into 1/4″ thick pieces and place on baking sheet.
- Combine 3 Tbsp extra virgin olive oil with minced garlic.
- Toss breads with garlic infused oil and 2 Tbsp parmesan.
- Spread evenly and bake to desired crispness.
Creamy Caesar Salad Dressing
2 Tbsp mayo
2 tsp Dijon mustard (I used “Grey Poupon” brand)
2 large garlic cloves, pressed
1/4 cup fresh squeezed lemon juice (about 1 1/2 small lemons or 1 large lemon)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cups mild or extra light olive oil (not extra virgin)
1/2 cup shredded Parmesan cheese
- Place 2 Tbsp mayo, 2 tsp dijon, 2 pressed garlic cloves, 1/4 cup lemon juice 1/2 tsp salt and 1/2 tsp freshly ground black pepper in the bowl of an electric food processor. (Press garlic and squeeze juice right into the food processor.
- Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1 cups olive oil. Process until thick and creamy.
- Add Parmesan cheese and pulse 5 or 6 times.
Recipes & photos obtained here
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