Caesar Salad (Warner)

Categories: Salad

Serves: 6 Servings

Ingredients:

2 -(up to)
3 Cloves (medium) garlic
6 -(up to)
8 Anchovy fillets; drained
1 tb Dijon-style mustard
Salt; freshly ground black
-pepper
1/2 c Best-quality olive oil
4 -(up to)
5 tb Fresh lemon juice
1 sm Egg
1 lg Head Romaine lettuce
1/2 -(up to)
2/3 c Freshly grated Parmesan
-cheese
Croutons (instructions
-follow)

Instructions:
Date: Fri, 3 May 1996 00:27:05 -0400

From: BobbieB1@aol.com
Make the croutons ahead for this traditional recipe from Joie Warner's
"Salads" (Hearst Books, 1988).

With the motor running, drop garlic cloves into the bowl of a food
processor fitted with the steel blade. Mince, then add anchovies and
process to combine. With the motor running, add oil in a thin stream until
thickened. Add lemon juice and egg; process a few seconds to combine.

Tear lettuce leaves into manageable pieces and place in a large salad bowl.
Add dressing and toss. Sprinkle with Parmesan cheese, toss again, and top
with croutons. Serve at once, passing the pepper mill for each person to
add to taste. Makes 6 servings.

CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality olive
oil in a large skillet. Add 2 small garlic cloves, minced; 1 teaspoon
oregano; and
1/2 teaspoon thyme.

Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and fry
until lightly browned. Remove to a paper-towel-lined plate to drain.

Posted by Stephen Ceideburg; February 14 1991.

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