Abby's Famous Caesar Salad With Parmesan Croutons

Name: Abby's Famous Caesar Salad With Parmesan Croutons
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 head romaine lettuce, trimmed and torn into bite size pieces; 3 cups French bread; 1/4 cup olive oil; 2 tablespoons parmesan cheese, grated finely; good pinch salt; good pinch pepper; 4 large garlic, minced; 3 -6 anchovies, rinsed, patted dry, and chopped (depending on preference); 2 tablespoons fresh lemon juice; 1 teaspoon capers (with a bit of the juice); 1 1/2 teaspoons Worcestershire sauce; 1 1/2 teaspoons Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup olive oil; 2 tablespoons water; 1/4 cup parmesan cheese; 1/4 cup mayonnaise; 1 pinch curry powder; more water or milk, to thin it out if necessary

Submitted by Abby Girl

"This salad dressing has survived the times and has been passed around to many people. It was a Bon Appetit original, but I have changed it so drastically that I can now claim it my own creation!! I am very particular about my Caesar salads...the lettuce can't sit in the dressing too long and get soggy.....the lettuce has to be well washed and dried...it has to have enough dressing to coat the lettuce, but not simming in sauce...lettuce torn in "bite size pieces", not so big that you have to use a knife and fork to get it into your mouth!!! These crutons are devine! Make enough so that you have enough for sticky fingers who keep finching the finished product."

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Ready In:: 30mins
Ingredients:: 20
Serves:: 4-6

ingredients

Salad
1 head romaine lettuce, trimmed and torn into bite size pieces
Crutons
3 cups French bread
¹⁄₄ cup olive oil
2 tablespoons parmesan cheese, grated finely
good pinch salt
good pinch pepper
Dressing
4 large garlic, minced
3 -6 anchovies, rinsed, patted dry, and chopped (depending on preference)
2 tablespoons fresh lemon juice
1 teaspoon capers (with a bit of the juice)
1 ¹⁄₂ teaspoons Worcestershire sauce
1 ¹⁄₂ teaspoons Dijon mustard
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₃ cup olive oil
2 tablespoons water
¹⁄₄ cup parmesan cheese
¹⁄₄ cup mayonnaise
1 pinch curry powder
more water or milk, to thin it out if necessary

directions

Lettuce: I use a knife to cut the lettuce into strips, then tear the strips into bite size pieces. The lettuce is well washed, spun dry, then wrapped in a large, clean dish towel then placed in the fridge. I do this hours before serving so whatever moisture is still in the lettuce has been absorbed by the towel.
Crutons: In a non stick pan, heat the oil until hot. Add the french bread and toast (carefully) until golden. Place hot crutons into a bowl and add the finely grated parmesan cheese, salt and pepper.
Toss in the bowl until the parmesan cheese is distributed around. Set aside Note: the finer the grate with the parmesan the better it adhears to the hot cubes. I also use a non stick skillet as it saves in the clean up -- just make sure that the temperature is not too high. You might need to adjust on the oil -- if they look dry, add a bit more olive oil.
Dressing: In a blender, add the garlic and anchovies and blend first. Add the lemon juice, capers, worcestershire sauce, Dijon mustard, salt, pepper olive oil, water, parmesan cheese, mayonnaise and the pinch of curry powder. Blend and adjust seasonings if necessary. Note: I like my dressing to be a certain consistency, so thin it out with water, milk or cream if necessary. There is enough dressing for 2 meals.
To serve: In a large bowl add the romain lettuce and crutons. Add enough dressing to coat the salad.