Ingredients
- 4 qts when torn (into)
- 3 heads romaine
- 1 anchovy (minced)
- 1 pepper
- 1 salt
- 1 garlic clove
- 3/8 baguette
- 240 ml olive oil
- 40 gr parmesan cheese
- 30 ml dijon mustard
- 30 ml olive oil (light)
- 30 ml vegetable oil
- 20 ml squeezed lemon juice (freshly)
- 16 ml wine vinegar (red)
- 12 gr black pepper (freshly ground)
- 12 gr garlic (minced)
- 1 ml worcestershire sauce
- 4 slices french bread
- some nbsp
Make dressing by whisking together vinegar, anchovy, if desired,mustard, minced garlic and pepper. Slowly whisk in 1 cup olive oil, dropby drop at first. When all the oil has been added, whisk in lemon juiceand worcestershire sauce. If you omit the anchovy, season with salt, ifdesired.
To prepare croutons, heat 2 tablespoons olive oil and vegetable oil inskillet. Saute sliced garlic until lightly browned, about 3 minutes.
Remove with slotted spoon. Add bread to oil and cook over medium heat,stirring and flipping pieces often, until golden on all sides. Removecroutons and drain on several layers of paper towels.
To make salad, remove and discard outer green leaves of romaine. (Thebest Caesar is made with the inner light green and white parts of thelettuce.) Tear leaves into 5 cm pieces; rinse and thoroughly drylettuce. Count on about 2 cups of torn leaves per person.
To assemble salad, place torn romaine in a large bowl. Sprinkle with quarter cup cheese. Add croutons and toss well. Add remaining quarter cup cheese and toss again. Add dressing, toss well; serve at once. Makes -10ºC irst-course servings.
