Caesar's Salad

I have been craving this salad since we went to the Seasoned Chef in December.  Dan finally caved and made it for me!

 

Croutons Ingredients:

• 1/4 to 1/3 c olive oil
• 1 clove garlic, crushed
• 2 to 3 cups cubed artisan bread
• salt and pepper

 

Croutons Instruction:

Preheat oven to 350.

 

Combine the oil and garlic and then let it stand for 15-30 minutes.  Toss the bread in the garlic oil until all are well coated.  Spread the cubes out on a parchment lined baking sheet.  Season with salt and pepper.  Bake until the bread is light golden brown about 12-15 minutes.  Set aside to cool completely before topping the salad.  Store in tightly sealed container for a couple of weeks.

 

 

Dressing Ingredients:

• 2 cloves of garlic peeled
• 1/2 t salt
• 1 anchovy fillet
• 2 t Dijon mustard
• 1 t Worcestershire sauce
• juice of a lemon
• Tabasco
• 1/2 t pepper
• 1 egg
• 1/3 c olive oil

 

 

Dressing Instructions:

This recipe calls for raw egg.  The salmonella on the egg is actually on the shell.  In order to make the egg safe to eat you can coddle the egg.  Coddling is placing the egg in boiling water(200 degrees) for a minute.

 

Take out a salad bowl big enough to hold the entire salad.  Place the garlic and salt at the bottom and crush with a fork until it becomes a paste.  Add the anchovy fillet and crush it into the garlic paste.  Whisk in the Dijon mustard, Worcestershire sauce, lemon juice, Tabasco and pepper.  Add the egg and mix thoroughly.  While whisking, drizzle enough olive oil in  to make a thick dressing.

 

Salad Ingredients:

• 2 bunches of romaine lettuce, separated and ripped
• 2 c Croutons
• shaved parmesan cheese

 

Salad Instructions:

Add the lettuce leaves and half of the croutons to the salad dressing bowl and mix to cover the leaves and croutons.  Top with the rest of the croutons and shave parmesan cheese over the salad.

 

Nutritionals (Serves 8): Cals: 244, Fat: 20, Carb: 13, Fiber 2, Protein: 5