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Categories:
romaine lettuce caesar salad dressing croutons Parmesan cheese mustard garlic anchovies worchestershire hot sauce salt lemon juice red wine vinegar extra-virgin olive oil water country style bread
Viewed: 61 - Published at: 6 years agoIngredients
- 8 cups loosely packed, torn, washed and spun dry romaine lettuce
- 7 to 8 tablespoons Caesar salad dressing, recipe follows
- 1 cup of 1/2- inch Croutons, recipe follows
- 1/3 cup freshly grated Parmesan cheese, optional
- 4 teaspoons Dijon mustard
- 3 garlic cloves, peeled
- 4 anchovies, soaked in milk for 15 minutes and drained
- 2 teaspoons Worchestershire
- 1 teaspoon hot sauce
- Salt and pepper
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup water
- Cut sliced country style bread cut into 3/4 inch cubes
Method
- In a large bowl, toss together well all of the ingredients.
- To make the dressing: in a blender, puree all ingredients except oil and water until smooth.
- With the motor running, add the oil slowly in a stream, and then blend in the water.
- (This dressing keeps for one week, covered and chilled).
- To make croutons: bake cubed bread in a preheated 350 degree F oven for 7 to 10 minutes or until they are crisp (they will shrink in size).
