Caesar Salad
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
-
For the salad
- 6 garlic cloves
- 1⁄2 lb butter
- 1 cup olive oil
- 6 cups day-old French bread, cut into 3/4 - inch cubes
- 6 heads romaine lettuce
- 8 egg yolks (or egg beaters)
- 3⁄4 cup parmesan cheese, shredded
- 1 1⁄2 - 2 cups cooked chicken, shredded (optional)
-
For the dressing
- 1 1⁄2 cups olive oil
- 6 garlic cloves
- 1⁄4 cup anchovy
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons sherry wine vinegar or 2 tablespoons wine vinegar
- pepper
directions
- To make croutons, in a blender puree garlic with the butter and olive oil and then put in saucepan and heat until just below a simmer. Toss with bread cubes and bake in a 350°F oven until browned (5 - 10 minutes).
- To make salad: Separate lettuce leaves (using only the inner leaves).
- In a large salad bowl combine egg yolks (or egg beaters) with dressing (recipe follows).
- Add lettuce and half the Parmesan and croutons and chicken (see note above if using); toss.
- Arrange salad on individual plates, sprinkling with remaining cheese and pepper.
- To make dressing: In a food processor or blender blend together the oil and garlic. Strain to press out solids and discard garlic. Pour in jar. Cut the anchovies finely. Add anchovies and the remaining dressing ingredients to oil/garlic mixture. Shake jar to combine.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>