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Categories:
romaine lettuce head bacon blue cheese freshly grated Parmesan olive oil vegetable oil lemon juice garlic Worcestershire sauce Makes garlic butter olive oil garlic Bread
Viewed: 8 - Published at: 8 years agoIngredients
- 1 large romaine lettuce head, torn into bite-size pieces
- 6 bacon slices, cooked, crumbled
- 1/2 cup crumbled blue cheese (about 2 ounces)
- 1/2 cup freshly grated Parmesan (about 2 ounces)
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves
- 1 teaspoon Worcestershire sauce Makes about 1 cup
- 1 cup Garlic Croutons
- 2 tablespoons (1/4 stick) butter
- 1/4 cup olive oil
- 2 large garlic cloves, pressed
- 4 French bread slices, cut into 3/4-inch cubes
Method
- Place first 3 ingredients in large bowl.
- Add enough dressing to season to taste and toss well.
- Garnish salad with croutons and serve.
- Combine all ingredients in blender or processor.
- Blend until smooth.
- Season to taste with salt and pepper.
- (Can be prepared 2 days ahead.
- Cover and refrigerate.)
- Preheat oven to 350F.
- Melt 2 tablespoons butter with olive oil and garlic in small saucepan.
- Place bread cubes on baking sheet.
- Pour butter mixture over and toss well.
- Bake until bread cubes are golden brown and crisp, about 20 minutes.
- Season with salt and pepper.
- Cool completely.
- (Croutons can be prepared 1 day ahead.
- Store at room temperature in airtight container.)
- Makes about 3 cups.
