Caesar Salad

Caesar Salad

Prep Time: 25 minutes Baking Time: 15 minutes Total Time 40 mins Servings: 4

Ingredients

Salad

1 heart of Romaine Lettuce, torn or cut

into bite size pieces

¼-½ c Fresh Shaved hard Italian cheese

Dressing 

1 clove garlic, minced

½ tsp anchovy paste (see notes)

1 Tbsp freshly squeezed lemon juice

½ tsp Dijon mustard

1 tsp Worcestershire sauce

½ c mayonnaise

¼ c freshly grated Parmigiano-Reggiano

⅛ tsp salt

⅛ tsp freshly ground black pepper

Croutons

½ - 1 c any type of white bread that is

at least day old

2 Tbsp butter, melted

2 Tbsp olive oil

1 tsp Italian seasoning

2 cloves garlic, minced

2-3 Tbsp fine grated Parmigiano-Reggiano

Instructions

1. Preheatoven to 375 degrees

2. Preparecroutons, cut bread into crouton size squares, place in Ziplock

3. Meltbutter and mix in olive oil, Italian seasoning, garlic, and cheese

4. Pourover bread squares in Ziplock, mix around until bread squares are completely

coated.

5. Placeon a small baking sheet, lined with tinfoil and sprayed with nonstick spray.

6. Placein oven and bake about 10-15 minutes or until or until golden. Make sure

to turn over halfway through to ensure even cooking

7. Remove from oven and allow to cool completely before using

8. Prepare to make the dressing in a glass bowl or 4 cup measuring cup.

9. If you were not able to find anchovy paste you can take anchovies, drained and

place in food processor to make a paste

10. In Glass bowl add all ingredients and whisk completely. Place in refrigerator until ready to mix with salad

11. In a large low sided bowl place romainelettuce, shaved hard cheese and cooled croutons.

12. Right before serving toss with dressing. I suggest starting with a smaller amount than you think you

need to insure not making the salad soggy.  

13. Serve immediately