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Caesar Salad- Chef Kelly Shay's

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“From Feb 2010 Lehigh Valley Style. Great tasting Caesar Salad, with home made croutons.”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the Romaine lettuce of bruised or browned leaves. Wash and drain the lettuce, pat it dry, and refrigerate for 30 minutes to crisp the leaves.
  2. To make the croutons, cut the bread into cubes, heat 1/2 cup olive oil in a saute pan over medium-high heat.
  3. Fry the bread cube in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
  4. Peel the garlic bulbs, and the cloves, then put in a food processor bowl. Add the egg yolks, white wine vinegar, lemon juice, Worcestershire sauce, mustard, pepper, and salt.
  5. Process until smooth. Slowly drizzle in the remaining 1/2 cup olive oil. Remove from processor. Fold in 1/2 cup Parmesan cheese.
  6. Lay whole leaves out on a plate. Drizzle well with dressing. Add Parmesan cheese, if desired, and croutons.

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